Carnival Chicken Kabobs

[Jarhead]

Carnival Chicken Kabobs (idea from TVWBB.com)

Ingredients
5 lbs boneless skinless chicken thighs (I deboned and skinned my own)
Large re-sealable plastic bag (1 gallon size Zip-Lock storage)
12 oz jar of apricot preserves (2/3 of an 18oz jar) Maybe the whole jar, next time???
2 minced garlic cloves (in a jar from Sam's Club – 1 tsp)
1 Tbl fresh ginger, minced
or 1 tsp ginger powder (mixed in with preserves)
1 Tbsp onion powder (granulated)
2 tsp cayenne pepper (Ground Chipotle, Wow that's hot, how about 1 tsp next time)
SEE NOTE BELOW

Lastly
1 Cup soy sauce (6 oz)

NOTE: I mixed all dry ingredients into the preserves BEFORE adding the liquid. Therefore, no powder balls floating around in the mix. I used ingredients in (---)

Thoroughly clean & rinse chicken, pat dry and place in bag. Mix the remaining ingredients in medium sized mixing bowl. Pour over chicken and refrigerate at least 3 hours or overnight.

Preheat grill to medium heat. Remove chicken from bag, thread the thighs onto wooden bamboo skewers. Grill for 25 min or until juices run clear.

Approx 8 servings

Hmmm: Notes to follow.

Thinking, bite size pieces of thighs, leaf of a 1/4 of a solid onion (white), (garlic clove, cherry tomato, pickled corn, water chestnut slice, alternate maybe?), repeat on a skewer.

Cook in the smoker @ 325 for ~45 minutes?

Serve over Rice with a side of sauce, lose part of the salty soy sauce.

We'll see. Proof to follow.
Marinade
1st batch on at 3:30 (cst)
Legs (Lollipops wrapped in bacon} at 4:00 (Later on that)

What do y'all think? Other ideas for the skewer?

[ChileFarmer]

I looked at the photos (link) you posted. Sure looks tasty to me. CF

[Jarhead]

Thanks CF.
Here's the proof.
These things are messy,

Up to temp. I chickened out on the 325 due to all of the sugar content.

8 just barely fit on the 18.5"

Smoker guard. "Don't touch my groceries"

Didn't have any AJ or AC, so I improvised, the other AJ. for the finishing sauce.



Mighty tasty on a flour tortilla w/some picante sauce.