Chop up thighs and serve on a bed of fresh greens and sprinkle with a few cashew nuts for an awesome chicken salad.
Preheat the top oven element until red hot. Place espetada on an oven roasting tray and grill 10 cm below the element. Grill for 20 – 25 minutes, turning frequent- ly, until cooked through.
Grill espetada 10 cm above hot to moderate coals for about 15 - 20 minutes, turning frequently, until cooked through. Meat tongs must be used instead of a fork to prevent piercing the meat and losing the juices.
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