-
1
Pull off the long, slender tender that lies along the underside of the breast.
-
2
Set aside for another use.
-
3
Flatten out the thickest part of the breast with a mallet.
-
4
Cut each half into wide lengthwise ribbons for easy threading on skewers.
-
5
Cut the thighs into large chunks.
-
6
Marinate the chicken in the lemon zest and juice for 30 minutes; drain and rub lightly with olive oil.
-
7
Season with salt and pepper.
-
8
Put the tomatoes, garlic, red pepper flakes, salt and sugar in a microwave-safe dish in one layer.
-
9
Cook on high for 10 minutes.
-
10
Turn the tomatoes over, lifting off the skin and removing any visible clumps of seeds or white pulp.
-
11
If any liquid remains, cook for another 3 minutes on high.
-
12
Transfer the tomatoes to a food processor and add the rest of the marmalade ingredients, pulse to make a thick, fluid sauce.
-
13
Taste for seasoning and adjust accordingly.
-
14
Thread the flat chicken breast strips, ribbon candy fashion, onto water-soaked wooden skewers.
-
15
Thread the thigh meat securely.
-
16
Grill until juices run clear, about 5 minutes.
-
17
Warm the tomato marmalade slightly and place the kabobs over a splash of it on the plate.
-
18
Serve additional marmalade separately.
