We use chicken thighs and fresh pineapple grilled in large round slices with a tiny bit of brown sugar. Once cooked cut them up and toss with bbqed chicken skewers and fresh cilantro and parsley. Wonderful!!.
- 18 boneless skinless chicken thighs
The marinade:
- 2 Tbs. soy sauce
- 1/2 Tbs. lime juice
- 1/2 Tbs. xiaoxing wine (available at Chinese or general Asian grocery stores; substitute sake or sherry if you don’t have it)
- About 1 tsp. grated fresh ginger and chopped garlic
- Red chili pepper flakes, to taste
- A pinch of sugar (about 1/4 tsp.)
- A few drops of fish sauce (optional; available at Thai or general Asian grocery stores)
Cut the chicken strips lengthwise. Thread them onto skewers. The trick is to sort of fold the pieces accordion-style, and to skewer them through the folds. Brush with marinade through cooking. Serve with a quinoia salad full of red and green peppers and fresh herbs (Italian dressing is an easy shortcut).
