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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I made this the other night, but not as skewers. I left the thighs whole to save time. I did not have the full time to marinate it, either. The chicken was just fabulous. I made the peanut sauce with it and found its tartness unbalanced. I sweetened it up a bit with some brown sugar and it was perfect. Served with coconut rice. Everyone LOVED it. One diner threatened to lick the plate.
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