THAI CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

An adaptation of Jenn Segal’s recipe from Once Upon a Chef
Servings: 5
Time: 40 min + overnight marinade
 

INGREDIENTS
For the Chicken Skewers

• 1/4 cup soy sauce
• 3 tbsp honey or raw brown sugar
• Zest of one lime
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tbsp A Spice Affair’s Thai 7 Spices
• 1/2 tsp Pink Himalayan Salt
• 5 kg boneless chicken breasts, cubed

For the Coconut-Peanut Sauce

• 1 can full-fat coconut milk (385ml)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar
• 1 ½ tbsp soy sauce
• 1 tsp A Spice Affair’s Thai 7 Spices
• 3 tbsp fresh lime juice, from 2 limes

For Serving

• 1 lime, cut into wedges
• Cilantro leaves
• Rice or Cucumber Salad (optional)

PREPARATION

1. In a bowl, mix the soy sauce, honey (or brown sugar), lime zest, vegetable oil, garlic, A Spice Affair’s Thai 7 Spices and Pink Himalayan Salt. Add the chicken cubes and toss to coat. Cover the bowl and refrigerate for 4 hours or overnight.
2. In a sauce pan, over medium heat, combine the sauce by mixing all ingredients (except the fresh lime juice). Bring to a simmer and keep stirring for 2-3 minutes. Add the lime juice and set aside.
3. Assemble the brochettes by threading the chicken cubes onto the skewers.
4. Preheat barbecue to medium-high. Place the skewers on the hot, oiled grill and close the lid. Cook for about 10-12 minutes, turning them twice during cooking, until the inside of the meat has lost its pink colour. Serve with the coconut-peanut sauce, lime and rice or cucumber salad if desired.