Ingredients
2
lbs. boneless skinless chicken thighs, cubed.
2
tbsp. vegetable or peanut oil
1/2
Cup chicken stockchicken stock
Directions
1.
In a bowl combine chicken chunks, oil, salt and pepper.
3.
Thread chicken on skewers, not to tightly you want even cooking.
4.
In a medium saucepan, combine sauce ingredients and bring to a boil.
5.
Cook until reduced by half - stirring occasionally.
6.
Grill skewers over direct high heat (lid closed as much as possible)
7.
Turn when the first side is nicely charred and swapping positions as needed for even cooking.
8.
Begin basting and turning the skewers until fully cooked.
Columbus Restaurants
