Peanut Chicken Kabobs

Ingredients

• 1.5 pounds boneless skinless chicken thighs – cut into 1-inch pieces
• 5 tbsp soy sauce – divided
• 3 tbsp lime juice – divided
• 2 tbsp brown sugar – divided
• 1 tbsp fish sauce
• 4 cloves garlic – minced, divided
• 1 tbsp ginger – finely grated
• 0.5 tsp ground coriander
• 0.5 tsp ground turmeric
• 3 tbsp vegetable oil – divided
• 0.5 cup creamy peanut butter
• 0.5 cup unsweetened coconut milk – shaken
• 1 tsp sriracha
• 2 tbsp water – plus more as needed to thin sauce
• roasted peanuts – chopped (for serving)
• cilantro leaves – roughly chopped (for serving)
• lime wedges – for serving

Instructions

1. If using wooden skewers, soak them in water for 20–30 minutes. Cut the chicken into 1-inch pieces.
2. Make the marinade: In a bowl, whisk 4 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, fish sauce, 3 minced garlic cloves, grated ginger, ground coriander, ground turmeric, and 2 tbsp vegetable oil until combined.
3. Add the chicken to the marinade, toss to coat, cover, and refrigerate 30 minutes to 2 hours (1 hour ideal), stirring once midway.
4. Make the peanut sauce: In a small bowl, whisk peanut butter, coconut milk, remaining 1 tbsp soy sauce, remaining 1 tbsp lime juice, remaining 1 tbsp brown sugar, sriracha, and the remaining 1 minced garlic clove until smooth. Whisk in 1–2 tbsp water to reach a pourable, dipping-sauce consistency. Divide the sauce: set aside half for basting and the rest for serving.
5. Thread the marinated chicken onto soaked skewers, packing pieces snugly but not tight. Discard any excess marinade.
6. Preheat a grill to medium-high heat (400–450°F). Clean the grates, then oil them with the remaining 1 tbsp vegetable oil using tongs and a paper towel.
7. Grill the kabobs, turning every 2–3 minutes, until nicely charred and the chicken reaches 165°F, 8–12 minutes total. During the last 2 minutes, brush lightly with some of the reserved basting peanut sauce to glaze, avoiding flare-ups.
8. Transfer kabobs to a platter and rest 5 minutes. Serve with the remaining peanut sauce for dipping, sprinkle with chopped roasted peanuts and cilantro, and offer lime wedges for squeezing.