This is one of my favorite appetizers and I love it as a meal with a fresh salad. So good! Give it a try!
2 pounds boneless, skinless chicken thighs, cut into bit size pieces
2 stalks of lemon grass, the white parts, sliced
2 tablespoons of chopped ginger
6 garlic cloves, chopped
1 tablespoon fish sauce
3 tablespoons hot honey
2 tablespoons hoisin
2 tablespoons tahini paste
1 tablespoon white sesame oil
2 teaspoons of salt
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 cup fresh lime juice
3 tablespoons avocado oil
1/2 cup creamy natural peanut butter
3 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons soy sauce
2 teaspoons fresh ginger, grated
1/2 teaspoon cayenne pepper
3 tablespoons warm water
Prepare marinade whisking all ingredients together but the chicken and avocado oil. Cut boneless, skinless chicken thighs into bit size pieces. Soak your wooden skewers for at least an hour but for as long as you can. Several hours will keep them from getting black, one hour will keep them from catching on fire but will get dark. Rub marinade into chopped chicken and marinate for at least an hour but up to 8. Thread onto skewers.
Preheat your grill to high 450F-500F.
Prepare peanut sauce by whisking all ingredients together.
Brush grill with avocado oil and sear chicken skewers, turning frequently to get char marks on all sides. Should take about 15 minutes to get to 165F. Let rest 15 minutes and sprinkle with fresh parsley and prepared peanut sauce.
I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: