Thai Chicken Skewers with Peanut Sauce

Recipe from Weber’s Ultimate Grilling by Jamie Purviance                                                                                      

Serves: 4 | Prep Time: 20 minutes| Marinating Time: 1-24 Hours |Grilling Time: 8-10 minutes | Special Equipment: Metal or Bamboo Skewers (soaked for 30 minutes)

Ingredients

Marinade

  • ¼ cup vegetable oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Thai red curry paste
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Peanut Sauce

  • ½ cup unsweetened coconut milk, stirred
  • ¼ cup smooth peanut butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon soy sauce
  • 2 to 3 teaspoons Thai red curry paste 
  • 1½ to 2 pounds boneless chicken thighs
  • 2 thin scallions, white and light green parts only, thinly sliced on the diagonal

 

Instructions

  1. Cut the chicken thighs into 1½-inch uniform pieces. In a medium bowl whisk together all the marinade ingredients. Add the chicken to the bowl and mix well. Cover and refrigerate for at least 1 hour and up to 24 hours.
  2. In a small skillet or saucepan combine all the sauce ingredients. Place over medium heat on the stove and bring to a gentle simmer, whisking until smooth. Remove from the heat and set aside to cool.
  3. Prepare the grill for direct cooking over medium-high heat (400° to 450°F). Thread the chicken pieces onto 4 met­al or bamboo skewers, dividing them evenly. The pieces should be touching but not smashed together.
  4. Brush the cooking grates clean. Grill the chicken skewers over direct medium-high heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 10 minutes, turning once or twice. Arrange the skewers on a platter and garnish with the scallions. Serve with the dipping sauce.