Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) brown sugar, packed
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric powder
  • Pinch of cayenne pepper
  • Salt and black pepper to taste
  • 1 tablespoon (15ml) vegetable oil
  • 1 clove garlic, minced
  • 1/2 cup (120ml) creamy peanut butter
  • 1/2 cup (120ml) coconut milk, full fat
  • 2 tablespoons (30ml) soy sauce
  • 2 tablespoons (30ml) lime juice, freshly squeezed
  • 1 tablespoon (15ml) brown sugar, packed
  • 1-2 tablespoons (15-30ml) water
  • Pinch of cayenne pepper
  • Bamboo skewers, soaked in water for at least 30 minutes
  • Chopped cilantro, for garnish
  • Chopped peanuts, for garnish
  • Lime wedges, for serving

Instructions:

  1. Cut the chicken into uniform 1-inch cubes.
  2. In a bowl, whisk together all marinade ingredients.
  3. Add the chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to overnight).
  4. While the chicken marinates, soak the bamboo skewers in water to prevent burning.
  5. Heat oil in a saucepan, sauté garlic until fragrant. Add remaining sauce ingredients (except water). Simmer until thickened, adjusting consistency with water as needed.
  6. Thread the marinated chicken onto the soaked skewers. Aim for about 4-5 pieces per skewer.
  7. Grill the skewers over medium heat, turning occasionally, until cooked through and lightly charred (about 10-12 minutes total). Chicken internal temp should reach 165°F (74°C). If using the oven, bake at 400F for 15-20 minutes.
  8. Garnish with chopped cilantro and peanuts. Serve immediately with creamy peanut sauce and lime wedges.