Directions
- Preheat Pit Boss Grill to 450°F. If using wood skewers, soak them in water for 30 minutes to ensure they don't burn while grilling.
- In mixing bowl, combine orange marmalade, soy sauce, rice vinegar, ginger, garlic, lime juice, and red chili flakes. Reserve a 1/3 to serve with the finished skewers.
- Skewer the cubed chicken thighs and marinate in marmalade mixture, covered and refrigerated, for a minimum of 1 hour.
- Place the skewers on the grill and sprinkle on Pit Boss GSP. Grill the skewers rotating often and basting with the remaining marinade, grill to an internal temperature 165 degrees about 20-30 mins.
- Remove from grill and garnish with peanuts and basil, serve with the reserved sauce. Serve immediately.
