For my first chicken post I decided to do things a bit differently. I cooked these on Canada Day (July 1) and the outdoor temps were in the 90's to 100's so I didn't want to spend too much time in front of the grill. Plus, the guests were only over for a little while before we were all heading off to another party so I needed something quick to cook.
My preference for chicken has always been thighs, because they have a combination of light and dark meat and I think they taste the best of any part of the bird. I like to skin and debone the thighs myself and save the bones for stock, and to grill the meat flat as it cooks quickly. You can cook chicken like this as a paillard
and it's relatively low in fat, too.
This time, though, I decided to go even further by cutting the thigh meat in half and skewering it. This makes for an excellent kebab that cooks very quickly and can be the base for hundreds of different marinades. In fact, it's how I tested my Planet Barbecue rubs and marinades when I got them a few years ago.
This first batch is using Steven's recipe from page 17 of Planet Barbecue. It's a Malaysian marinade with lemongrass, ginger, garlic, shallots and a few other ingredients and it's also the marinade in the Malaysian Spatchcocked Spicy Grilled Chicken on ther Primal Grill website:http://www.primalgrill.org/recipe_details.asp?RecipeID=227&EpisodeID=24
Coincidentally, it's also very close to the same Malaysian marinade Steven sells in the Store on this site, too. It's a powerfully-flavored marinade in any case, and it's one of my two current favorite marinades for pork or chicken.
These skewers cook very quickly - a few minutes a side on an IR grill like this one. I decided to try a few across the grill and a few along the bars of the grill. The housing for my side/sear burner also acts as a kebab rack and keeps the meat off the grates, for the most part.
Here they are all cooked. The taste of these kebabs were absolutely amazing without being too overly spicy.
Meanwhile, on the main grill I was cooking a different lind of kebab. These are with a 6-pepper rub I came up with. The baby potatoes have been parboiled for 15 minutes, and they also have a coating of EVOO and the same rub. The chicken will be very spicy.....
... especially because I sauced the skewers with my new favorite "doctor sauce". This is a combination of Denzel's "Fire Hazard" habanero-garlic sauce and store-bought BBQ sauce in equal amounts
. This was a very hot BBQ sauce indeed, but the spuds help to cut the heat as they had a natural sweetness to them.
Cooked up a few skewers of veggies as well. These got moved to the warming rack pretty quickly as they were cooking fast.
And here's the finished product. This chicken was very moist (it's a thigh, so yeah, it's moist), and the sauce was pleasantly hot and worked very well with the spices. A couple of bits were more well-done than I like but in general both of these kebabs were some of the best chicken I've ever grilled. I plan to do a lot of my chicken this way from now on.
Incidentally, these are the last-known pics of these kebabs. Everything you see here was devoured only moments later by 5 insanely-hungry diners (myself included) as an appetizer so there was no time to take more pics. That's good, right?