INGREDIENTS
1/4 cup (60 ml) orange marmalade
1 c. to tab (15 mL) rice vinegar
1 c. to tab (15 mL) fresh chili pepper (jalapeño type), seeded and finely chopped
2 c. Tea + 2 c. to tab (40 mL) lime juice
1 c. to tab (15 mL) vegetable oil
2 c. tsp (10 mL) chopped fresh rosemary
1 clove garlic, finely chopped
1 pinch of salt
1 pinch ground black pepper
8-12 senior boneless chicken thighs, skin removed and fat (about 1 1/2 lb / 750 g in total)
PREPARATION
1. In a small saucepan, combine marmalade, vinegar, chili pepper, if desired, and 2 tbsp. tsp (10 mL) lime juice. Cook over medium-low heat until the marmalade is melted. Book.
2. In a shallow glass dish, mix the remaining lime juice, oil, rosemary, garlic, salt and pepper. Add the chicken legs high and return them to coat. Cover the dish with plastic wrap and marinate in refrigerator for 10 minutes. (You can prepare the thighs up to this point. They will keep up to 4 hours in the refrigerator.)
3. skewers metal or wood soaked in water, put the thighs. Set the grill to medium-sized gas. Put chicken skewers on greased grill, brush with marinade and close the lid. Bake for 12-15 minutes or until the juices run chicken when pricked with a fork clear (turn the skewers and brush with reserved sauce in mid-cooking). Serve chicken skewers with the remaining sauce.
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