- Skewers – preferably metal ones
- Chicken thighs
- ¾ dl ricewine vinegar
- 2 tbs soy sauce
- 1 tbs sesame oil
- 1 tbs grated fresh ginger
- 1 tbs pressed garlic
- 1 tsp yellow curry powder
- 1 tsp ground black pepper
Slice every fillet of chicken thigh lengthwise in 6. Put on skewers.
Place skewers in a big pan, pour over marinade. Cover with clingfilm and rest in fridge for at least 6 hrs.
Prepare grill and get medium heat.
Take the skewers and wipe off excess marinade with paper.
Grill over direct heat approx 2-3 min on each side till nice surface and colour.