These perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness will take you to that special part of flavour town. A simple coconut milk and pantry spices marinade goes off with a zesty peanut-lime sauce that could be the best peanut sauce ever.
To make the marinade:
In a large bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
Add chicken into the large bowl with coconut milk mixture and combine well; marinate for at least 2 hours, preferably overnight, turning occasionally.
To make the peanut sauce:
Preparing the skewers:
Light your charcoal or gas BBQ and heat to medium-high.
Drain the chicken from the marinade, discarding the marinade.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Cooking the skewers:
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 75 degrees C, about 8 minutes.
Serve immediately with peanut sauce.
500g boneless, skinless chicken thighs, cut into 2cm chunks
1 tablespoon canola oil
Sea salt and freshly ground black pepper, to taste
For the Marinade:
1/4 cup coconut milk
2 tablespoons reduced salt soy sauce
2 1/2 teaspoons yellow curry powder
1 1/2 teaspoons turmeric
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
For the Peanut Sauce:
3 tablespoons Forty Thieves smooth peanut butter
1 tablespoon reduced salt soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
1 tablespoon Salsa Brava Rocoto peruvian chilli sauce
1 teaspoon fine freshly grated ginger
1 teaspoon garlic, minced fine
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