3-4boneless skinless chicken breastscut into 1-inch chunks
2tablespoonsbrown sugaror coconut sugar
Juice of 1 lime
For the Peanut Sauce:
1tablespooncoconut oilor cooking oil of choice
1tablespoonThai red curry paste
1tablespoonpacked brown sugar
⅓cupchunky peanut butter
¼cuppeanutsany kind, I used roasted salted, chopped
chopped peanuts for serving
For the chicken: Whisk all the ingredients for the marinade together. Place the chicken chunks in a bag or swallow dish and pour the marinade over. Stir to combine and refrigerate for at least 2 hours and up to overnight.
For the peanut sauce: Heat the coconut oil in small saucepan over medium. Add the curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk and bring to a simmer. Whisk in the peanut butter until the mixture is smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.
When you're ready to cook the chicken, thread the chicken tightly onto metal (or soaked wooden) skewers. Preheat a grill or grill pan over medium-high heat. Oil the grill generously. Grill the chicken for 5 minutes per side until cooked through, about 15 minutes total. Remove the chicken from the grill and remove from the skewers into a bowl. Pour about half the sauce on the chicken and toss to coat. Alternatively you can brush the sauce on the chicken skewers, but I like it best in a bowl with extra sauce. Top with chopped peanuts and scallions if desired. Serve with the extra sauce. Enjoy!
To make a quick cucumber relish: Heat ¼ cup white vinegar 2 tablespoons sugar 1 cucumber, peeled, seeded, and cut into ¼-inch dice ¼ teaspoon red pepper flakes ¼ cup fresh mint leaves, chopped coarse 1 shallot, minced 1 tablespoon fish sauceI like serving this with a chopped peanuts, a quick pickled cucumber salad (see note) and white rice. Tamari is simply gluten-free soy sauce. I use the brand Thai Kitchen for the curry paste, which is gluten-free.