Servings: 4-6
Chicken thighs offer all the benefits of boneless, skinless chicken breasts—convenience and fast cooking—without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty flavor of thighs and their ability to stay juicy on the grill is sure to win over anyone who claims to be dark-meat averse. This recipe can easily work for kebabs (see variation), as chicken thighs lend themselves to kebabs, which make a nice change of pace on the grill.
To prepare as kebabs: Trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss with the flavorings; then thread the chicken onto six 8- or 12-inch skewers (soak wood skewers in water for at least 20 min. first), folding each strip in half as you skewer it. If some strips are very thick, cut them in half crosswise rather than folding them so that all the pieces of chicken are roughly the same size. Grill the kebabs, turning them every 4 to 5 min. as dark grill marks form, until cooked through, 12 to 15 min. total
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We made this as kebabs. We loved the chicken but weren’t as big of fans of the orange sauce. I would make this for the chicken part again.
I had all the ingredients to make the chicken thighs but unfortunately did not have the makings for the dipping sauce. As usual I ran to the market without my list which was on the counter when I got home. It was mocking me along with the toaster! I cooked them using the kabob variation and was very pleased with the results. I did use 1 + 1/2 seasoning for the thighs as I like a lot of flavor and with the smaller pieces seemed to need more to cover. I will definitely make again!
Great recipe, and very easy to prepare ahead of time. It's awesome with semi-boneless quail also, if you have it available to you.
This was delicious, and super easy to boot! Definitely will make it all summer. I used both breast and thigh and they were equally tender and very flavorful. I let the chicken marinate in the rub for about an hour while making sides which worked out great but wouldn't go longer as the salt in the rub might affect the texture of the chicken. I served it with coconut rice and some oven roasted broccoli and cauliflower. I made extra to freeze for lunch but they were all eaten! The dipping sauce was just ok and seemed unnecessary.
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