Ingredients

For the Skewers
•1/4 cup coconut milk
•2 tablespoons reduced-sodium 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
•2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
•1 tablespoon canola oil
•Kosher salt and freshly ground black pepper, to taste

For the Peanut Sauce
•3 tablespoons creamy peanut butter
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon freshly squeezed lime juice
•2 teaspoons brown sugar
•2 teaspoons chilli garlic sauce, or more, to taste
•1 teaspoon freshly grated ginger

Method

Step 1:
To make the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chilli garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons of water until your desired consistency is reached. Then set the sauce aside until serving.

Step 2:
In a medium-sized mixing bowl, combine the coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce.

Step 3:
In a larger mixing bowl, combine the chicken and coconut milk mixture; marinate for at least 2 hours overnight, turning the chicken occasionally.

Step 4:
Drain the chicken from the marinade, discarding the coconut marinade.

Step 5:
Preheat the grill to medium-high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Step 6:
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, for around 12-15 minutes.

Step 7:
Serve with the peanut sauce.

Chef's Tips

To avoid your chicken drying out, ensure you’re not grilling for more than 15 minutes and avoid areas of high heat on the grill. Chicken cuts cook best over indirect medium heat.