2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 pound skinless, boneless chicken sliced into 1” cubes
Wood or metal skewers for grilling
For the Thai peanut sauce:
1 tablespoon vegetable oil
1/4 cup peanut butter
1/4 cup water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Thai chili paste
1 teaspoon finely minced garlic
- Mix first seven ingredients together in a bowl until combined. Toss chicken in marinade and pour into a Ziploc bag. Refrigerate for at least one hour or overnight.
- Make the sauce by whisking together ingredients in a medium bowl. Set aside.
- Preheat grill to high heat*. Thread chicken onto skewers and grease the grill. Place skewers on the grill and cook for about 10 minutes, turning once, or until chicken is cooked through.
- Serve chicken with the Thai peanut sauce.
*If desired, you can also grill veggies to serve along with your appetizers or meal. We used zucchini, peppers and tomatoes, but onions and eggplant are great options too. Simply chop veggies up, coat them lightly with oil and place on skewers to grill while the chicken is cooking.