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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Oh My Goodness! This is so good! I am allergic to MSG and I have to make my own Thai. The peanut sauce is perfect! Followed the recipe to a T. I only wish I had made more! I'll be making this on a regular basis! Marinaded chicken for 2 hrs then grilled it. YUM!!!
This is an awesome recipe ! For Sunday night dinner , I doubled it but didn’t double the marinade, neither did I cook the thighs as skewers. Just bbq’d the thighs after 24 hours in marinade - I did a surf and turf with bbq’d shrimp and scallop skewers that were served with a creamy hot pepper and garlic Vinaigrette, the sides were gnocchi, green beans and a herb and tomato salad - this recipe is now added to the family list of must make again , any time
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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