Thai Peanut Chicken Skewers

Ingredients for marinade:
1/2 lime, juiced
1/4 cup soy sauce
1 TBSP samba oleek
1/4 cup brown sugar
Tsp pepper
Tsp garlic powder
1/2 tsp ginger
2 TBSP brown sugar
6 oz pineapple juice
1 TBSP stir fry sauce
3 torn basil leaves or dry basil

Ingredients for sauce:
Leftover marinade, heat and bring to a simmer
1/4 cup coconut milk
1/2 jar of peanut satay sauce (trader joes)
1 TBSP siracha
1 TBSP brown sugar
1 tsp cornstarch

Essential Ingredients:
3 boneless skinless chicken breasts
4 boneless skinless chicken thighs
Roasted, unsalted peanuts, chopped for garnish
Green onion diced, for garnish
Lime wedges, for garnish
Canola oil for grill grates


On the side I did a quick vegetable skewer with squash, red pepper, and red onion. Season with salt and pepper, soy sauce and siracha. Grill for 6 minutes towards the end of chicken cooking.

Directions:
1. Cut chicken into cubes and set in marinade for at least 30 minutes or up to 3 hours. Skewer chicken alternating between thigh and breast
2. Prep peanuts, green onion, and vegetable skewers
3. Heat grill to medium high. Grease the grill grates.
4. Grill the chicken 4-5 minutes on each side.
5. While the chicken cooks, add the marinade to a saucepan. Heat until you see a little simmer. Whisk in the cornstarch quickly.
6. Whisk in the coconut milk, siracha, and peanut sauce
7. Cook, whisking often for 5 minutes or until reduced a bit.
8. Move chicken to cooler side of grill and brush on sauce. Cook for 2-3 minutes each side.
9. To serve, add more sauce for serving, if desired. Sprinkle with peanuts and green onion and garnish with a lime wedge on the side.

Perfect wine pairing:
Wattle Creek
2015
Sauvignon Blanc
Sonoma, CA
Dry and crisp