I wasn't planning on blogging this because it was an "on the fly" kind of meal. I don't have a lot of photos, but the chicken turned out so good I had to share the recipe and what few photos I did take.
Skewered chicken served with potato salad, avocado slices and corn tortillas.
I modified an Indonesian marinade recipe adding some Asian flavors.
Come get the recipe...
I had a pound of boneless, skinless chicken thighs that hung out in the marinade for about an hour in the refrigerator.
I cranked up the grill, skewered the meat and got grilling.
I grilled them over medium-low heat.
The chicken turned out so tender and juicy. I attribute that to the marinade, and
I was careful to turn the skewers frequently and moved them around on the grill.
Be prepared for a really messy grill.
Here's my recipe, I hope you try it.
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Indonesian/Asian chicken marinade.
1 cup almond butter
3/4 cup sweet chili sauce; such as Mae Ploy
1/2 teaspoon cayenne pepper
1/4 cup lemon juice
3/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons minced garlic
1/4 inch piece of fresh ginger; peeled and grated
In a medium bowl, mix all the ingredients.
Enough marinade for 6 chicken breasts cut into cubes.
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And that's that