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Asian Twist To Grilled Chicken

When it comes to outdoor eating, The Early Show's Resident Chef Bobby Flay says few things taste better than food prepared on the grill.

And when chicken is the bird of choice, Chef Flay suggests we splurge and go for the dark meat, because that's where the flavor is.

He visits The Early Show on Thursday to show how to prepare a recipe from his latest cookbook, "Bobby Flay's Boy Gets Grill."

Skewered Chicken Thighs with Soy-Ginger Glaze and Peanut Dipping Sauce
Serves: 4

Soy-Honey Glaze
2 tablespoons peanut oil
2-inch piece fresh ginger, peeled and finely chopped
2 cloves garlic, finely chopped
1/4 cup low-sodium soy sauce
3/4 cup honey
Freshly ground black pepper

Heat oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft. Add the soy sauce and honey and cook until the honey is melted, season with pepper. Let cool.

Peanut Dipping Sauce
1 cup smooth peanut butter
3 tablespoons low sodium soy sauce
1/4 cup water
2 cloves garlic, chopped
1-inch piece ginger, peeled and chopped
1 tablespoon toasted sesame oil 2 tablespoons rice vinegar
Chopped roasted peanuts

Process ingredients in a food processor until smooth. Transfer to a bowl and garnish with peanuts.

Skewered Chicken Thighs
8 chicken thighs, skinless and boneless, cut in half lengthwise
32 wooden skewers, soaked in water for 30 minutes
Salt and freshly ground pepper
Soy-Honey Glaze
Sixteen 6-inch flour tortillas
Cilantro leaves
Mint leaves
Bibb lettuce

  1. Heat grill to high. Thread each piece of meat onto 2 skewers so that the meat stays flat on the grill and season with salt and pepper on both sides. Grill the thighs for approximately 4 minutes on each side or until golden brown and cooked through, brushing with the glaze constantly. While the chicken is cooking, wrap the tortillas in foil and place on the grill to heat through.
  2. Remove the chicken from the skewers and roll in tortillas with cilantro, mint and lettuce and dip in the sauce.
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