This is something my friends and I have been making for years. The key here is chicken thighs. They are cut into strips and marinated in whatever your heart desires. In this case, it is a mixture of my rhubarbecue sauce and a homemade margarita mix. I reserved about half of the marinade for basting. While the chicken is marinating soak your bamboo skewers in water so they don’t flame on first thing. Let the thighs marinate for at least an hour, up to four hours.
Take your marinated chicken thighs and weave them onto your pre-soaked skewers.
I used a full chimney of briquettes and spread them out over 1/2 of the clean, oiled grill. Rotate the skewers 1/4 turn every minute or two, basting with the reserved marinade each time.
Each skewer should do two complete rotations before the marinade runs out.
I rotated the grill 180 degrees so the skewers were not over the direct heat, closed the lid and shut it down while I prepped the sugar snap peas, fresh from the farmer’s market.
The peas were sauteed in a little EVOO with a pinch of kosher salt, cracked pepper, and a touch of garlic and onion powder, for about 5 minutes until just hot but very crunchy still.
Skewers off the grill, ready to grub.
I love chicken on a stick! Sweet, salty, spicy and sour they have everything a meat could ask for. The charred bits add an awesome contrast of crunch and smokiness. Enjoy.