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Thai Chicken Kabobs Recipe

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This recipe for Thai Chicken Kabobs, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Lewis Foster
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 fresh, boneless, skinless chicken thighs
1/2 c. hot garlic soy sauce
1/4 c. packed brown sugar
1/4 c. catsup
2 T. fresh lime juice
1 large shallot, chopped
1 T. peanut butter
1 large sweet onion, cut into 8 wedges
1 large green, red, or yellow pepper

Directions:
Directions:
Gently pound chicken to 1/2 inch thickness. Cut each thigh in half and place in plastic bag. Place soy sauce, brown sugar, catsup, lime juice, shallots and peanut butter in a blender. Process until smooth. Pour half over chicken in the bag. Reserve the other half for basting. Marinate at least 15 minutes. Drain chicken. On 4 long skewers alternate chicken, onion, and peppers. Place remaining marinade in sauce pan and heat. Grill about 8 minutes a side or until chicken is done. Chicken is done when temperature reads 180 Serve with rice. Heated marinade can be served over rice and chicken.

Personal Notes:
Personal Notes:
This is Mike Felton's recipe. I can't eat the onions or peppers but the meat is wonderful.

 

 

 

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