Shelly's Recipe

SUGARING THYME CHICKEN THIGH KEBOBS

Category: Kabobs/Kebobs/Skewers

2 lbs boneless, skinless chicken thighs
1 red and green apple, large sweet onion, green and red bell peppers, cut into chunks
3/4 cup prepared chili sauce
1/4 cup maple syrup and horseradish mustard
2 tbsp garlic flavored oil
1/2 tsp dried thyme
2 navel oranges, cut into slices, garnish

Place thighs between sheets of plastic wrap and flatten to even thickness. Cut each thigh into 3 pieces and thread on 8 small or 4 large skewers, alternating with onion, peppers and apples. Set aside.

Preheat grill and lightly coat with cooking spray. Place chili sauce in a small bowl and add next 4 ingredients. Whisk to combine. Set aside. Place skewers on grill 4-6 inch from source of heat. Brush with sauce. Cook 12-15 minutes or until meat is opaque inside. Turn at least once during cooking and brush frequently with sauce.

To serve, place skewers on platter and garnish with orange slices. Makes 4 main dish servings or 8 appetizer servings.