asian chicken on a stick 15 boneless and skinless chicken thighs trimmed of excess fat 10 skewers i use bamboo marinade 1/2 cup soy sauce 3/4 cup pineapple juice 3/4 cup coke classic a natural tenderizer 4 cloves garlic crushed 1 tbsp ginger paste 1 tsp chinese five spice 1/2 tsp black pepper 1/2 tsp red pepper flakes glaze 1/2 cup chili sauce 1/3 cup hoisin sauce 1/4 cup rice wine vinegar 1/4 cup pepper jelly 1/4 tsp chinese five spice combine all of the marinade ingredients in a large zip top bag seal and shake gently to combine add the chicken thighs to the bag seal removing the excess air and squish the chicken around to ensure even coverage put the bag in a bowl or baking dish and refrigerate for four hours combine all of the glaze ingredients in a small sauce pan bring the glaze just to a boil over medium heat remove from the heat and set aside if you plan to use bamboo skewers soak them submerged in water for at least an hour prepare your grill for indirect cooking at medium high heat about 375 remove the chicken from the marinade and drain well slide three chicken thighs onto a pair of skewers about an inch apart repeat with the remaining thighs grill the chicken over direct heat for about two minutes or until they are seared nicely flip the skewers over and sear the other side about 10 to15 minutes brush both sides of the chicken with the glaze and quickly move them over the direct heat for a minute or so you just want the glaze to get sticky and lightly browned flip the skewers over and cook another minute remove the skewers from the grill coat them again with the glaze
Posted on: Fri, 14 Jun 2013 14:47:56 +0000
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