Ricki Cooking School, Chapter 5 – F*cking Awesome Chicken Skewers

I made these f*cking awesome chicken skewers Sunday. And then we made the rest of them tonight. Here they are:

And I feel terribly pleased with myself for them because I sort of made them up. I mean, I took a couple of different recipes and put them together. And they were f*cking awesome. I love them so much; this is my new go-to recipe (or base of a recipe) and here’s how I did it.

First I bought a shit-ton (actually way too many) boneless, skinless chicken thighs. Now, here’s the thing. Chicken thighs are a pain in the ass to cut up into skewer-able squares. If you want ease of cutting up, definitely go boneless, skinless chicken breast. But chicken thighs are a lot more delicious. They hold their moisture better.

So anyway, I found this recipe and pretty much used this marinade on the chicken. I dredged the chicken in salt, pepper, and Aleppo pepper (The recipe called for cayenne, but I found my Aleppo pepper first, so I used that). Then I made twice the honey-maple syrup sauce – 2/3 cup maple syrup (the good kind, the real kind, not the Aunt Jemima colored corn syrup), 1/2 cup Dijon mustard, a few good splashes of cider vinegar (2 tbsp would be double the recipe, but do I need to tell you I didn’t measure?), and a strong splash of soy sauce.

I marinated the cut-up chicken thighs for a few days. You don’t have to do it for a few days. What happened with me was, the barbecue was Sunday, but Jason had planned an awesome anniversary date that would be basically all day Saturday, and then staying overnight downtown, so I knew I couldn’t do this the night before or even the morning of the barbecue, so I did it Friday. But you could probably marinade overnight or even early in the morning.

Then, inspired by this recipe, I cut up some peaches and got some sage leaves and skewered them all up! I used about two peach pieces – I quartered the peaches, then cut that in half, so I’m talking large-bite-sized peach pieces (but the picture above has smaller pieces because it was made today and I had run out of peaches) – and four sage leaves per skewer. Obviously, that’s to taste, although sage is a strong flavor so go easy on the leaves. Then I poured the leftover marinade over the skewers and handed them to Jason, who grilled them up! And oh my God they were so f*cking awesome, you guys. I cannot recommend this enough.

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