Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together.
Adapted from : finecooking.com
For the Chicken
- Salt, pepper and soy sauce (to taste)
- 1 pound chicken tenders (threaded onto small skewers)
For the Sauce
- fresh chili, cayenne pepper or chili sauce (to taste (optional))
- 1/2 cup coconut milk OR water (or a mix of both)
- 1 tablespoon soy sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 garlic clove (minced)
- 1/2 tablespoon brown sugar
- 1/4 inch piece fresh ginger (minced)
- 1/2 cup creamy peanut butter (I used all natural)
- Number one : Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
- Number two : While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the dipping sauce seems too thick.
- Number three : Serve the hot chicken skewers with the peanut dipping sauce.