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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Made this exactly as written (except left the thighs whole and just threw them on the barbecue). Delicious!
Wow, I couldn't quite eating this. It is so delicious!. I will be making this again!
Quick, easy and really good! Like another reviewer mentioned, I left the marinated thighs whole as well and tossed 'em on the grill. Next time I'll cut them up for the skewers, but this recipe will go into the regular rotation. Thanks Fine Cooking and Jamie Purviance!
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