2 lb boneless skinless chicken thighs
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salted butter, softened
For the sauce:
¾ cup crunchy peanut butter
½ cup coconut milk
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons Sambal Oelek (chili garlic paste)
Juice of 1 lime
- Start by making the sauce. In a small plan, combine peanut butter, coconut milk, sweet soy, sambal and lime juice. Place over low heat until melted, stirring frequently. Remove from heat, and add more coconut milk if a more loose consistency is desired.
- Preheat your grill for two zone cooking, medium low heat. Light a half chimney of charcoal, then once lit, place to one side of the grill, creating a hot and cool zone.
- Cut the chicken thighs into small 1” pieces, then thread onto skewers. Metal skewers are recommended to avoid burning. Season the skewers with salt.
- In a small bowl, combine the remaining sweet soy with the softened butter.
- Cook the chicken skewers over the direct coals for 2-3 minutes, then flip and cook a further 2-3 minutes on the other side. The chicken should have nice color and char, but not be burnt.
- Brush the chicken skewers with the butter mixture as they cook.
- To finish safely cooking the chicken thoroughly, move the skewers to the indirect side of the grill, and close the lid. Cook until the chicken reads 165f on a meat thermometer (about 10-15 minutes).
- Serve with the peanut sauce and jasmine rice for garnish.
- Method: Grilling
- Cuisine: Asian