Yield: 4 servings
Measure | Ingredient |
---|---|
16 \N | Wooden skewers |
¼ cup | Olive oil |
¼ cup | Fresh lime juice |
3 tablespoons | Fresh ginger; coarsely chopped |
2 tablespoons | Garlic; coarsely chopped |
1 tablespoon | Freshly ground pepper |
4 \N | Chicken thighs; boneless and |
\N \N | ; skinless, cut in |
\N \N | ; half lengthwise |
\N \N | Salt |
1. Thirty minutes before grilling, place the wooden skewers in a bowl of cold water.
2. Place olive oil, lime juice, ginger, garlic and pepper in a large shallow baking dish, stir to combine.
3. Coat the chicken in the marinade, cover and place in the refrigerator for at least 6 hours, turning the chicken occasionally.
4. Prepare a charcoal or wood fire and let it burn down to embers. Remove the skewers from the water and thread each half of meat onto 2 skewers so that the meat stays flat on the grill.
5. Season with salt and grill for about 4 minutes on each side or until cooked completely.
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