naturally juicy and doesn't easily dry out or toughen. If
you want to grill some vegetables at the same time, reserve
some of the marinade and baste the vegetables with it. Try
serving the kebabs over rice.
4 roaster boneless thigh cutlets
1 teaspoon minced, fresh ginger or 1/2 teaspoon dried
2 cloves garlic, minced
2 tablespoons sesame seeds
1/3 cup soy sauce
1 tablespoon white vinegar
4 tablespoons vegetable oil
Tabasco, to taste
Flatten cutlets slightly with a meat pounder. Cut each
thigh into 6 or 8 pieces. In a shallow dish, combine
remaining ingredients. Add thigh pieces and toss to coat
well. Cover and marinate one hour or longer, refrigerated.
Thread chicken onto skewers; reserve marinade. Grill
kebabs 5 to 6 inches above medium-hot coals for 20 to 30
minutes until cooked through Turn and baste often with
marinade.
SWEET AND SOUR ROASTER BREASTSServes 3-4
Boneless roaster breasts grill quickly and make an
impressive dish for guests. Because they are skinless,
they absorb marinades well, but should be turned and basted
often to keep the meat moist. Without basting, they can
quickly get dry and tough.
1 roaster boneless breast
1/2 cup diced onion
1/4 cup soy sauce
2 tablespoons vegetable oil