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Chicken Kebobs


1 lb boneless, skinless chicken thighs cut in quarters
3 medium cloves of garlic
1/2 cup packed brown sugar
3 tbsp Dijon mustard
1/4 cup cider vinegar
2 tbsp lime juice
2 tbsp lemon juice
2 tbsp olive oil
4 bamboo or metal skewers
pepper to taste


Mix the garlic, sugar, mustard, vinegar, juices, oil and pepper in a bowl. Add the chicken pieces and stir well. Cover and refrigerate for up to 24 hours. Thread the chicken pieces onto the skewers. Grill on medium heat for 15 minutes or until cooked through. Turn at least once while grilling.

* Bamboo skewers should be soaked in warm water for 30 minutes before using