Perfect Chicken Kabobs
- 3 pounds skinned and boned chicken thighs
- 8 to 10 flat wooden skewers
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- Trim excess fat from thighs. Cut each thigh lengthwise into 1 1/2-inch-wide strips. Reserve and chill 1/4 cup of desired marinade. Place chicken and remaining marinade in a large zip-top plastic freezer bag. Seal and turn bag to coat. Chill, turning bag occasionally, 3 to 8 hours.
- Meanwhile, soak wooden skewers in water 30 minutes. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Thread 3 chicken strips in a loose accordion style onto each skewer. Brush with vegetable oil, and sprinkle with salt and pepper.
- Grill kabobs, covered with grill lid and turning occasionally, 11 to 14 minutes or until chicken is done. During last 5 minutes of grilling, brush kabobs with reserved 1/4 cup marinade.
chicken, flat wooden skewers, vegetable oil, kosher salt
Taken from www.myrecipes.com/recipe/perfect-chicken-kabobs (may not work)