Ingredients :
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 2 tsp chopped fresh rosemary
- 1 clove garlic cloves
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 boneless skinless chicken thighs
- 2 tbsp apricot jam
Method :
- In bowl, whisk together lemon juice, oil, rosemary, garlic, salt and pepper; set aside
- Cut chicken thighs in half crosswise; add to marinade, tossing to coat. Let stand for 15 minutes or for up to 8 hours.
- Thread chicken onto 8 pairs of soaked wooden skewers. Place on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until juices run clear when chicken is pierced, 12 to 15 minutes
- Brush with marmalade; grill, turning, for 1 minute. Makes 4 servings
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