Thai Chicken Skewers with Peanut Sauce

Ingredients

• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• For the peanut sauce:
• 3/4 cup creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons honey
• 2 teaspoons lime juice
• 1 teaspoon sesame oil

Directions

1. Combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste in a small saucepan. Set it over medium heat and warm it only until it reaches a soft simmer, whisking until the sauce is smooth. Take the pan off the heat, cover it, and leave it aside. Right before serving, whisk it again if it has started to separate.
2. If you are working with bamboo skewers, place 12 10-inch skewers in water for at least 30 minutes before you cook. Metal skewers work too, and do not need soaking.
3. Slice the thighs into even 1-1/2-inch chunks. In a medium bowl, whisk together the oil, lime juice, curry paste, garlic, salt, and pepper. Add the chicken and toss until everything is well coated. Cover the bowl and refrigerate for 1 hour or up to 1 day.
4. Preheat the grill to 500°F. Once it is hot, clean the grate with a grill brush. Set the grill up for direct heat, then lower it to medium-high, 400°F to 450°F. Slide the chicken onto the skewers, keeping the pieces close enough to touch without squeezing them tightly together.
5. Cook the skewers over direct medium-high heat with the lid closed, turning them once or twice, until the chicken feels firm and is opaque through the center, 8 to 10 minutes. Transfer the skewers to a platter and finish with the sliced scallions. Serve right away with the dipping sauce and lime wedges.