marinade
1/4 c. oil - used sunflower
1 handful cilantro
1 handful parsley
8 cloves garlic
zest/peel of one citrus - used lemon (opt. lime, orange, etc)
1 1/2" ginger
1/4 c honey
1 1/2 tsp sriracha
3 tbs soy
1 1/4 tsp salt
2-3 lbs chicken thighs pounded even then sliced into 1 1/4" strips (||\\ across the thigh)
4" bamboo skewers
marinade
place into a food processor the cilantro, parsley, garlic, citrus peel and oil - blend till chunky then
add the remaining items and blend till smooth.
add the chicken to marinade
refrigerate for 6-24 hours
take out of fridge and skewer.
do not over stuff the skewers - one piece per 4" skewer add more for other lengths.
super hot grill and they cook quickly, 2-3 minutes each side depending on thickness
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