Chicken Skewers with Spicy Peanut Sauce

Name: Chicken Skewers with Spicy Peanut Sauce
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 pounds boneless chicken thighs, cut into 1½ inch pieces; Peanut or vegetable oil, for drizzling; 1 tablespoon plus 1 teaspoon Lucky Lucky, plus more for garnish; Kosher salt; 3/4 cup smooth, natural peanut butter; 1/4 cup freshly squeezed lime juice; Finely grated zest of 1 lime; 1-2 tablespoons sambal oelek, as desired for heat; 1 tablespoon red miso; 2 teaspoons grated ginger; 2 teaspoons fish sauce; 1 tablespoon honey; Fresh chopped cilantro, for serving; Lime wedges, for serving

Our Asian-inspired blend, Lucky Lucky (formerly Rib Ninja), makes it easy to give anything a flying scissor kick of flavor--from ribs to noodles to chicken skewers served with spicy peanut sauce.

Chicken Skewers with Spicy Peanut Sauce

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Servings

Prep Time

15-20 minutes

Cook Time

10 minutes

Chicken satay, the beloved Southeast Asian appetizer of grilled meat skewers served with peanut sauce, served as my kids’ gateway to Thai takeout. When they were younger, I described the dish as “chicken on a stick.” As in, “who wants chicken on a stick?!?? The phrase stuck, and became so familiar I accidentally ordered “chicken on a stick” at a local Thai restaurant. It took me a few beats (while my kids laughed) to figure out why the server appeared perplexed.

“Chicken on a stick” remains one of our favorites, though these days I prefer to fire it up at home. For a quick weeknight dinner, I season boneless chicken thighs with Lucky Lucky while I whisk together a creamy, spicy peanut sauce (adjust the heat to your preference). To brown the chicken evenly without drying it out, you’ll want to grill the skewers over a moderate heat. If you want to turn this appetizer into a meal, serve the skewers and a drizzle of the peanut sauce over coconut rice.

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Ingredients

2 pounds boneless chicken thighs, cut into 1½ inch pieces
Peanut or vegetable oil, for drizzling
1 tablespoon plus 1 teaspoon Lucky Lucky, plus more for garnish
Kosher salt
3/4 cup smooth, natural peanut butter
1/4 cup freshly squeezed lime juice
Finely grated zest of 1 lime
1-2 tablespoons sambal oelek, as desired for heat
1 tablespoon red miso
2 teaspoons grated ginger
2 teaspoons fish sauce
1 tablespoon honey
Fresh chopped cilantro, for serving
Lime wedges, for serving

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Directions

Place the chicken pieces in a mixing bowl, drizzle with enough oil to lightly coat, season with Lucky Lucky and toss to combine. Set aside to marinate at room temperature while you prepare the grill (or refrigerate up to 8 hours in advance).
Prepare a charcoal grill for two-zone cooking, and build a medium fire. If using wooden skewers, soak them in water for 30 minutes.
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 Lucky Lucky.
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.