GINGER LIME CHICKEN KABOBS

GINGER LIME CHICKEN KABOBS image

Categories Chicken

Number Of Ingredients 7

2 tbsp sesame seeds (toasting them is a nice added touch)
2 tbsp Chinese oyster sauce
2 tbsp peanut (or vegetable) oil
1 tbsp Tsunami Spin rub (I used a Cajun spice rub and it was fine, so most anything will work, but I really do like Tsunami Spin!)
1 tbsp turbinado sugar (I used brown sugar)
1 tbsp fresh finely chopped ginger
Juice from half a lime

Steps:

Dump on the marinade, toss well, and refrigerate for 30-90 minutes. . Carefully skewer and "fold" the chicken using care not to compress the pieces to tightly. The tighter it is the longer it takes to cook, and you don't end up with as much of the magic crust. Once the skewers are loaded, it is time to shake on a light dusting of rub. Tsunami Spin pairs best with the flavors in the marinade, but Raging River, Dizzy Dust or Jamaican Firewalk would also complement the marinade well. RMS COMMENT: I do not add extra rub. You want to grill these over a medium hot or hot fire. They only take a few minutes per side, so you have limited time to build up your crust. A lower fire will result in a paler and less flavorful product, and the chances are higher that you will overcook the meat while you wait for some good color. A good hot fire in the 400-600 degree range should give you some nice color and crust just about the time the middle is done. Depending on the heat of your fire and the thickness of your kabobs, they should take approximately 4-8 minutes per side. Once they are firm to the touch, or 160-165 internal, they are ready to come off!!