Grilled Chicken Kabobs with Asian Marinade

Ingredients

• 4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
• 1/8 cup peanut oil
• 1/8 cup olive oil
• 1/4 cup soy sauce
• 1 T Asian sesame oil
• 1 T garlic puree
• 2 tsp. ginger puree
• 3 T fresh lime juice
• 1 tsp. Madras Curry Powder or any curry powder you like will work
• Salt, pepper to taste

Directions

1. Whisk the marinade ingredients together: peanut oil, or extra olive oil, along with olive oil, soy sauce, sesame oil, garlic puree, ginger puree, lime juice and curry powder. Clean up the chicken by trimming away any visible fat and tendons. Slice chicken breasts crosswise into 4 or 5 strips; if you are using thighs, divide each one into two pieces.
2. Place the chicken flat in a Ziploc bag in a single layer, add the marinade, and refrigerate it for 6-10 hours. If you are around, flip the bag a few times as it chills, though the recipe will still work if you do not.
3. When you are ready to grill, tip the chicken into a colander set in the sink so the marinade can drain off. While the chicken loses its chill, bring a gas or charcoal grill to medium high heat. Before heating the grill, coat the grates with non-stick spray or oil them with a brush. You can also lightly oil the kabobs themselves once they are put together.
4. Slide the chicken onto skewers, folding the pieces as you go so they stay put instead of turning freely. Blade-shaped skewers or double skewers are especially useful for keeping the meat steady.
5. Set the skewers on the grill and cook for 8-10 minutes, giving them small turns now and then so you get good color all around. Flip the chicken to the other side and grill for about 5 minutes longer, until it feels firm without being tough when pressed.
6. For the most reliable doneness check, use an instant-read thermometer and remove the chicken from the grill when it registers 165F/75C. Serve hot. Leftover grilled chicken works nicely on a salad like this one.