NAME OF RECIPE:
Sugaring Thyme Chicken Thigh Kabobs
8 Boneless, skinless chicken thighs (about 2 pounds)
1 Large sweet onion, cut into chunks
1 Large green bell pepper, cut into chunks
1 Large red bell pepper, cut into chunks
1 Green apple, cut into chunks
3/4 cup Prepared chili sauce
1/4 cup Maple syrup
1/4 cup Hot horseradish mustard
2 Tbsp garlic flavored oil
1/2 Tbsp dried thyme
2 Navel oranges, cut into slices to garnish (optional)
Fesh thyme sprigs to garnish (optional)
Place chicken thighs between sheets of plastic wrap and flatten with meat mallet to even thickness. Cut each thigh into three pieces and thread on 8 small or 4 large skewers, alternating with onion, peppers and apples. Set aside.
Preheat grill and lightly coat with oil or cooking spray.
Place chili sauce in small bowl and add syrup, mustard, oil and thyme. Whisk to blend sauce. Set aside.
Place filled skewers on prepared grill 4 to 6 inches form source of heat. Brush chicken, vegetables and apples liberally with sauce. Cook 12 to 15 minutes or until meat in opaque inside. Turn at least once during cooking and brush frequently with sauce.
To serve, place skewers on platter and garnish with orange slices and sprigs of fresh thyme, if desired.
4 main dish servings or 8 appetizer servings.
Variation: Substitute 3 to 4 boneless, skinless, split chicken breasts for thighs and proceed as above.