Flavorful Thai-style chicken skewers are marinated and then grilled to tender, juicy perfection and enjoyed with a sweet and spicy peanut sauce. Serve with white rice for a complete meal.
YIELD: 4 SERVINGS • COOK TIME: 15 MINUTES
CHICKEN
4 boneless, skinless chicken breasts, cut into 1” (2.5-cm) cubes
¼ cup (60 ml) soy sauce
1 tbsp (9 g) cornstarch
2 cloves garlic, finely chopped
1” (2.5-cm) piece fresh ginger, peeled and finely chopped
12 bamboo skewers
PEANUT SAUCE
2 tbsp (30 ml) peanut or vegetable oil
½ onion, finely chopped
1 clove garlic, finely chopped
¼ cup (64 g) chunky peanut butter
¼ cup (60 ml) water
½ tsp chili powder
To make the chicken, place the chicken cubes in a dish or bowl. Mix the soy sauce, cornstarch, garlic and ginger together and pour it over the chicken. Cover and let it sit in the refrigerator for a couple of hours. Soak the bamboo skewers in cold water for at least 30 minutes.
Preheat your grill for a hot, 400°F (204°C) direct cook.
Thread the chicken pieces onto the pre-soaked bamboo skewers. Oil the grates and transfer the skewers onto the hot pit. Cook to an internal temperature of at least 165°F (74°C), about 8 minutes, turning every 2 minutes.
To make the peanut sauce, heat the oil in a saucepan, add the onion and garlic, and cook over medium heat, stirring frequently, for 3 to 4 minutes until softened. Add the peanut butter, water and chili powder, and simmer for 2 to 3 minutes, until thin and softened.
Serve the skewers immediately with the warmed peanut sauce and enjoy!