Thai Thigh Kabobs
Thai Thigh Kabobs Preparation
Gently pound chicken to 1/2-inch thickness. Cut each thigh in half and place in medium glass bowl. In blender container, place hot garlic soy sauce, brown sugar, catsup, lime juice, shallot and peanut butter. Process on high speed until smooth. Pour mixture over chicken, cover and refrigerate 15 minutes. Drain chicken thoroughly. Reserve marinade and place in medium saucepan over medium temperature. Cook, stirring occasionally, about 6 minutes or until marinade is thickened. Reduce heat, cover and keep warm. Cut onion into 8 wedges and separate each wedge in half. On each of 4 long metal skewers alternately thread chicken, onion and peppers. Place on broiler pan. Coat kabobs evenly with cooking spray. Set temperature control at Broil and arrange rack so kabobs are about 8 inches from heat. Broil 8 minutes; turn over and broil, brushing liberally with sauce until kabobs begin to glaze. To serve, place skewers on a bed of Thai Rice Pilaf. Garnish with cilantro and lime slices. Makes 4 servings. Thai Rice Pilaf: In medium saucepan, place 2 tablespoons canola oil and heat to medium high temperature. Add 1 package (7 oz.) curry rice mix. saute until rice is lightly toasted. Add 2 1/2 cups low-salt chicken broth and 1 teaspoon spicy seasoned salt. Bring to a boil, cover and reduce heat. Simmer about 25 minutes or until all liquid is absorbed. Gently fold in 3 tablespoons chopped cilantro, 2 tablespoons fresh lime juice and 1/2 teaspoon finely grated lime peel. 1997 National Chicken cooking contest. Gloria Pleasants, Williamsburg, VA http://www.eatchicken.com/ Bon Appetit MC formatting by email@example.com Posted to MC-Recipe Digest by Roberta Banghart
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