Ingredients

The following ingredients have 4 Servings
  • 2 pounds (907g) boneless, skinless chicken thighs ((or use chicken breasts if preferred))
  • 2 teaspoons orange zest
  • 1/2 cup (118 ml, 4 oz) freshly squeezed orange juice (2 medium oranges)
  • 1/2 cup (120g) creamy peanut butter (natural peanut butter is fine too)
  • 1 tablespoon brown sugar
  • 1/4 cup light soy sauce
  • 2 teaspoons grated fresh ginger ((or 2 frozen cubes))
  • 4 garlic cloves, minced ((or 4 frozen cubes))
  • 1 teaspoon red pepper flakes ((or a pinch of cayenne pepper))
  • 1/4 cup (22g) chopped cilantro leaves ((or parsley if preferred))
  • 1/2 cup (125g) chopped roasted peanuts

Instruction

  • SOAK SKEWERS (if using). If using wooden skewers, soak them for 30 minutes. I prefer metal skewers because you don't have to soak them and I find wood ones burn too easily even if soaked.
  • MAKE MARINADE/SAUCE: In a medium bowl, whisk together the peanut butter, orange juice and zest, sugar, soy, garlic, ginger and chili flakes until smooth. Pour 2/3 of sauce into a plastic sealed bag. Reserve 1/3 for dipping sauce.
  • MARINATE THE CHICKEN: If making skewers, cut chicken into 1 inch wide strips (otherwise leave in whole pieces). Add chicken to marinade, seal bag, squish to coat chicken well and marinate in the fridge for 30 minutes or up to 2 hours.
  • HEAT GRILL: to medium-high heat (about 400-425F/204-218C). Note 1 (cooking options)
  • GRILL CHICKEN: Thread chicken on skewers (if using). If you are not doing skewers, you will just BBQ the boneless chicken in pieces. Oil the grates with a cloth to avoid sticking to the grill (or instead, I spray oil directly onto the chicken). Grill until cooked - a few minutes on each side. Don't overcook. An instant read thermometer will read 160F/71C. Temperature will rise with 5-10 minutes resting.
  • ASSEMBLE AND SERVE: A couple of options here: 1) serve right on the skewers 2) remove from large skewers and thread onto smaller wooden skewers (for an appetizer, thread 1-2 pieces per skewer); 3) if you cooked the whole thigh/breast, cut into pieces and thread onto skewers; 4) serve chicken in larger pieces. In all cases, place the chicken on a serving plate and sprinkle on cilantro and peanuts. Drizzle on the reserved peanut sauce or pass it separately. Chicken can be served hot or at room temperature.