Ingredients:
- 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch (2.5 cm) pieces
- 1 cup (240ml) full-fat coconut milk
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15ml) brown sugar or honey
- 1 tablespoon (15ml) lime juice, freshly squeezed
- 2 cloves garlic, minced
- 1 tablespoon (approximately 10g) fresh ginger, grated
- 1 teaspoon (5g) ground coriander
- 1 teaspoon (approximately 2g) chili flakes, or 1 small fresh red chili, finely chopped (optional, for heat)
- Wooden skewers, soaked in water for at least 30 minutes
- ½ cup (120g) creamy peanut butter
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) lime juice
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5ml) sesame oil
- 1–2 teaspoons (5-10ml) sriracha or chili garlic sauce (adjust to taste)
- 2–3 tablespoons (30-45ml) warm water
- 1 clove garlic, minced (optional)
Instructions:
- Whisk together marinade ingredients (coconut milk, soy sauce, sugar, lime juice, garlic, ginger, coriander, chili flakes) in a bowl. Add chicken, toss to coat, and refrigerate for at least 1 hour, or preferably overnight.
- Whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, sriracha, and garlic (if using) in a small bowl. Add warm water, 1 tablespoon at a time, until desired consistency is reached. Set aside.
- Grill: Preheat to medium-high heat. Oven: Preheat to 425°F (220°C) and line a baking sheet with foil.
- Remove chicken from marinade (discard used marinade). Thread chicken pieces onto soaked skewers.
- Grill: Cook skewers for 4–6 minutes per side, until chicken is cooked through and slightly charred. Ensure internal temperature reaches 165°F (74°C). Oven: Arrange skewers on baking sheet and bake for 12–15 minutes, turning halfway, until cooked through and slightly caramelized. Ensure internal temperature reaches 165°F (74°C).
- Plate skewers and serve with peanut sauce on the side for dipping. Garnish with chopped peanuts, fresh cilantro, and lime wedges if desired.