Dinner on a skewer makes me feel a bit adventurous and whimsical. You can thread just about any protein, fruit or vegetable on a stick and after only a few minutes over the heat, voila, dinner is served! Chicken is great for skewering because it cooks so quickly. Just look at the crispy brown edges of the caramelized marinade. It makes your mouth water!
The marinade in this peanut satay has the luscious, creamy, peanutty flavor, and citrusy-ginger zing common in traditional satay marinades, however, it is a bit spicier than you may be used to. (My sriracha obsession shows up again here.) So if you prefer a tamer flavor, reduce or omit the chile sauce. Although I highly discourage it!
8 boneless, skinless chicken thighs, cut into bite-sized pieces
3 cloves garlic, minced
1 cup peanut sauce
1/2 cup sriracha
1/2 cup basil leaves, chopped
1/2 cup coconut milk
2 tablespoons olive oil
1 tablespoon curry powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon ground ginger
Juice and zest of one lime
10 wooden skewers, soaked in water for one hour
Minced fresh chives
1) Combine the garlic through the lime juice in a bowl, reserving 1/2 cup of the marinade for later. Add the chicken to the bowl and marinate the chicken in the fridge for 2 -4 hours.
2) Preheat your oven to broil and line a baking sheet with aluminum foil. Lightly spray the foil with non-stick cooking spray.
3) Thread the marinated chicken onto the skewers, and line them up on the baking sheet. Season the skewers with salt and pepper.
4) Place the pan in the oven and broil the chicken for 3 -5 minutes until the chicken starts to brown.
5) Turn the skewers over, and brush some of the marinade on top. Broil an additional 3-5 minutes until browned and the chicken is cooked through.
6) To serve, sprinkle the chicken with the chives and the sesame seeds, along with the remaining marinade for dipping.