Oriental Chicken Kabobs
|Orange juice||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Grated gingerroot/1/4 teaspoon ground ginger||1 Teaspoon|
|Crushed red pepper||1⁄5 Teaspoon|
|Skinless boneless chicken thighs||1 1⁄4 Pound (8 thighs)|
|Sesame seed||1 Teaspoon|
For marinade, combine orange juice, soy sauce, sherry, gingerroot, and crushed red pepper; mix well.
Rinse chicken; pat dry with paper towels.
Cut chicken into thin strips.
Thread chicken, accordion-style, onto wooden skewers.
Place kabobs in a plastic bag set into a shallow dish.
Add marinade; seal bag.
Turn bag to coat kabobs well.
Chill for 2 to 24 hours, turning bag occasionally.
Remove kabobs from bag, reserving marinade.
Grill kabobs on an uncovered grill directly over medium coals for 5 minutes.
Brush chicken with marinade; sprinkle with half of the sesame seed.
Turn chicken and brush with marinade.
Sprinkle with remaining sesame seed.
Grill for 7 to 10 minutes more or till chicken is tender and no longer pink.
Serve with orange wedges, if desired.