- 4 cups chicken broth
- 1 tbsp black pepper corns
- 1 bay leaf
- 8 bone in, skin on chicken thighs 3-4 lbs.
- 1/3 cup olive oil
- 1/4 cup fresh parsley
- 3 tbsp fresh rosemary
- 3 tbsp chopped garlic
- 1 tbsp ground black pepper
- 1 tsp chopped ginger
- salt to taste
Combine the broth, pepper corns, and bay leave in a large pot, cover and bring to a boil. Add the chicken, reduce the heat to medium and simmer for 20 minutes. While the chicken is cooking prepare the rosemary garlic sauce. Remove the chicken from the pot and pat dry
Add the olive oil, parsley, rosemary, garlic, pepper, ginger and salt to a food processor and pulse for 10 seconds
Thread the chicken thighs onto skewers and brush with half the rosemary garlic sauce.
Grill the skewers skin side down for 5 minutes, turn when the skin is crisp. Baste with the remaining sauce while cooking.