If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Chopped fresh cilantro & chopped roasted peanuts, for serving
Dipping Sauce
1/4 cup peanut butter - I like crunchy for this
1 tablespoon soy
1 tablespoon garlic chili sauce
1 tablespoon brown sugar
Juice of 1/2 lemon
1 teaspoon grated ginger
1 large clove garlic, minced
2 tablespoons coconut milk
1-2 tablespoons water
Directions
Put the soy, curry powder, garlic, brown sugar, ginger and salt & pepper in a zip lock bag, mix to combine, then add chicken and squish around well to coat – refrigerate up to 3 hours
Make peanut sauce by putting everything in a bowl, except water – and mixing until well combined
Add water, a tablespoon at a time until desired thickness – set aside
Soak wooden skewers (if using) about 30 minutes in water
Preheat grill, grill pan or even broiler to medium high
Skewer chicken pieces and cook, turning occasionally until brown, beautiful and crispy in spots and chicken is cooked through
