Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together. This recipe is excerpted from Weber’s Ultimate Grilling.
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This was so so good! I followed the marinade recipe at 1.5 volume as I had more chicken... when I mixed it with my thighs cut for skewers, it seemed still a bit low on quantity so I added maybe an 1/8th to 1/4 cup of Ponzu Sauce I had in the fridge as it has a lime component to it. I also added about 2 tsp of Sambal, combined it and let it marinate all day in the fridge. It was fantastic, the flavours of the marinade really come through penetrating the chicken well. I also made the peanut sauce as per recipe but be sure not to leave it too long and or too hot or it could separate. Again I added a bit of Sambal as we like some heat. I read online that if your peanut sauce separates you can add a bit of water to bring it back together so instead of water... I added just a bit of that same Ponzu Sauce and it worked fabulously. I didn't want to water it down, hence trying Ponzu instead as it's a pretty thin flavourful sauce. I guess I got lucky, so delicious! This is really an easy fast recipe to pull together!
Super easy and tasty. I actually doubled the sauce so I could have some in the fridge to use for a later date. Used green curry paste and chicken breasts because that I was I had. Perfect. Served with calrose white rice and steamed broccoli. Both husband and baby approved. Will definitely keep this in the regular rotation.
This was super easy and delicious. I did leave the thighs whole as others did. This was inhaled by my whole family!
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