Grilled Asian Sesame Chicken Skewers
12 The Best Dressed Chicken Boneless Thighs
1/2 tsp lime or lemon juice
3 tbs water
3 tbs rice vinegar
4 1/2 tbs brown sugar
6 – 7 cloves of garlic
3 fingers (1 inch each) fresh ginger
6 tbs olive oil
1 1/2 tbs sesame oil
1 tsp mushroom soy sauce
Salt and pepper to taste
24 wooden skewers soaked in water for 1-2 hours
Rinse chicken thighs with lime or lemon juice and water and pat dry.
In a medium bowl, combine water, rice vinegar, brown sugar, ginger, garlic, soy sauce, sesame oil, olive oil, salt and pepper. Set aside and refrigerate overnight or 2 hours until grill is prepared.
Prepare an outdoor barbeque or charcoal grill with hot coals on medium heat.
Thread seasoned chicken thighs onto skewers.
Grill until charred about 6-7 minutes on each side.
Close the lid of the grill to allow chicken to steam for 4-5 minutes for larger thighs if needed or place in an oven at 350 degrees (F).
Transfer to a cutting board and cut the chicken thighs in half down the middle between the skewers to make cocktail skewers. Sprinkle with sesame seeds.