Recipe courtesy of Celeste Podojil
2-3 pounds boneless chicken thighs cut in chunks
2 cloves garlic, chopped
1 Tablespoon sesame oil
1/2 teaspoon red pepper flakes
5 Tablespoons peanut butter
2 + 2 Tablespoons soy sauce
1 Tablespoon brown sugar
Juice from one lime
1 cup water
salt and pepper to taste
If using bamboo skewers, you must soak them for about 30 minutes prior
to grilling to avoid burning.
Place chicken in a large bowl and season with red pepper flakes, sesame oil and
2 T soy sauce.
Place 6-8 pieces of chicken on each skewer and grill to an
internal temperature of 165 degrees.
In a small sauce pan, over medium heat, whisk together peanut butter,
2 T soy sauce, 1 T brown sugar, lime juice, 1 cup of water and pinch of salt and pepper.
Once the ingredients are incorporated together stir for another 3-5 minutes.
Remove from heat and serve warm.
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