TERRIFICLY THAI CHICKEN THIGH KABOB SKEWERS
Ingredients
¼ cup olive oil
¼ cup rice wine vinegar
¼ cup soy sauce
2 tablespoons sesame oil
1 tablespoon fish sauce
3 tablespoons peanut butter
3 tablespoons honey
2 teaspoons fresh ginger root, peeled and minced
2 large cloves garlic, peeled and minced
1 jalapeno pepper, minced (including seeds for spice!)
2 ½ – 3 pounds boneless, skinless chicken thighs
2 teaspoons sesame seeds
Instructions
Combine the olive oil, vinegar, soy, sesame oil, fish sauce, peanut butter, honey, ginger, garlic, and jalapeno in a small bowl and whisk vigorously until smooth. Pour ¾ of the marinade into a large ziplock bag. Reserve the remaining marinade to brush on the chicken after cooking.
Cut the chicken into bite-size chunks, about 2” in diameter and add them to the ziplock bag. Massage to coat all of the chunks fully in the marinade. Refrigerate and let marinade for at least 3 hours or, preferably, overnight.
If you are using wooden skewers, place them in a large baking dish and cover them with water. Let them soak for at least one hour or overnight. This will prevent them from burning on the grill.
Preheat your grill to 450 degrees. Oil the grates or spray with non-stick spray.
Thread the chicken onto the skewers. I like to do 5-6 pieces for an appetizer portion or 8-10 pieces for an entrée portion.
Place the skewers on the grill and cook for 5 minutes on the first side until grill marks form and flip to the other side for another 4-5 minutes until the chicken is cooked through (160-165 degrees).
Remove the skewers and brush the tops with the reserved marinade and sprinkle with sesame seeds. Serve hot or at room temperature.
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