Kama Sutra Cinnamon-Skewered Chicken Thighs
6 boneless, skin-on chicken thighs
2 TB. Indonesian Cinnamon Rub
12 thin cinnamon sticks, at least 6" long
6 cloves garlic, chopped
1/2 cup HONEY
1/4 cup melted butter
2 TB. curry paste
1 TB. finely chopped fresh ginger
1. Preheat grill to medium-high
2. Rub the thighs with the Cinnamon Rub, pressing the spices into the meat. Cut the chicken thighs in half lengthwise. Skewer each half onto the end of a cinnamon stick.
3. In a small bowl, whisk together the garlic, honey, butter, curry paste and ginger.
4. Grill the chicken thighs, basting generously with the sauce, until the chicken is fully cooked, 4 to 6 minutes per side. Serves 6
Source: "Hot, Sticky and on Fire" Ted Reader
(made 5 yrs. ago-very good rating)
6 boneless, skin-on chicken thighs
2 TB. Indonesian Cinnamon Rub
12 thin cinnamon sticks, at least 6" long
6 cloves garlic, chopped
1/2 cup HONEY
1/4 cup melted butter
2 TB. curry paste
1 TB. finely chopped fresh ginger
1. Preheat grill to medium-high
2. Rub the thighs with the Cinnamon Rub, pressing the spices into the meat. Cut the chicken thighs in half lengthwise. Skewer each half onto the end of a cinnamon stick.
3. In a small bowl, whisk together the garlic, honey, butter, curry paste and ginger.
4. Grill the chicken thighs, basting generously with the sauce, until the chicken is fully cooked, 4 to 6 minutes per side. Serves 6
Source: "Hot, Sticky and on Fire" Ted Reader
(made 5 yrs. ago-very good rating)
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