INGREDIENTS
- 2 pounds boneless skinless chicken thighs, trimmed and cut into 1 inch pieces
- 1 tablespoon high-heat neutral oil like avocado
- 2 hefty pinches of salt
For the peanut sauce
- 2 packets Instant Thai Coconut Bone Broth
- ½ cup natural peanut butter
- ¼ cup coconut milk
- ¼ cup boiling water
- 2 tablespoons sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 2 tablespoons lime juice (half of a lime)
TOOLS
- Skewers
- Grill or grill pan with lid
- Rimmed baking sheet
DIRECTIONS
Place the skewers in a rimmed baking sheet and submerge in water. Let soak for at least 20 minutes beforehand, preferably 2 hours.
In a blender or food processor, combine all of the sauce ingredients and blend on high until smooth, about 20 seconds. Set aside.
Heat a grill or grill pan to medium-high heat. Toss chicken with olive oil and salt. Skewer the chicken pieces, 4 or 5 to a skewer, and then grill, covered, for 8–10 minutes, turning with a pair of tongs every 2 minutes to cook evenly. When the chicken is fully cooked, remove from the grill using tongs and arrange the skewers on a serving tray and top with sauce. Serve with lime wedges for spritzing and garnish with fresh cilantro.
