Directions

1. Place the chicken pieces in a mixing bowl, drizzle with enough oil to lightly coat, season with Rib Ninja and toss to combine. Set aside to marinate at room temperature while you prepare the grill (or refrigerate up to 8 hours in advance).

2. Prepare a charcoal grill for two-zone cooking, and build a medium fire. If using wooden skewers, soak them in water for 30 minutes.

3. In a bowl, whisk together the peanut butter, lime juice and zest, miso, ginger, fish sauce, and honey. Whisk in ¼ cup water (or more to reach a thick, creamy consistency), and salt to taste. Transfer the sauce to a serving bowl and top with a pinch of Rib Ninja.

4. Skewer the chicken onto skewers, dividing the meat evenly. When the coals are glowing red and covered with a fine gray ash, grill the skewers slowly over direct heat, turning and rotating around the fire as needed, until the chicken is browned and cooked through, about 10 minutes. Remove from heat, top with a final sprinkling of salt, and serve immediately with fresh chopped cilantro and lime wedges.