Lime-Ginger Chicken Kabobs with Peanut Sauce

01Method

1. 1

   Dry the chicken thighs with paper towels, cut them into bite-sized chunks of about 1½ inches, and season with salt.

2. 2

   Combine mayonnaise, lime zest, ginger, salt, and pepper in a bowl and mix until well blended. Transfer the chicken pieces into a resealable bag, pour in the marinade, seal the bag, and work it with your hands to coat every piece evenly. Refrigerate for a minimum of 2 hours, or overnight if time allows.

3. 3

   Submerge 6-inch wooden skewers in water and let them soak for at least 30 minutes to prevent burning.

4. 4

   In a bowl, combine peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek, whisking until smooth. Add warm water a little at a time, whisking until the sauce reaches a consistency suitable for dipping. Set aside.

5. 5

   Preheat the grill to medium-high heat and lightly oil the grates.

6. 6

   Take the chicken out of the marinade, thread the pieces onto the soaked skewers, and discard the used marinade.

7. 7

   Grill the skewers, turning frequently to ensure even color and prevent burning, until the chicken is fully cooked and the juices run clear, about 10 to 12 minutes. Reduce heat if the chicken starts to char too quickly.

8. 8

   Plate the kabobs, scatter cilantro over the top, and serve alongside fresh lime wedges and the peanut sauce for dipping.