• Cooking Time:
  • Servings:
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  • bamboo skewer
  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 2 tablespoons oil
  • Sauce Ingredients
  • 1 tablespoon oil
  • 2 teaspoons dried onion flakes
  • 3/4 cup crunchy peanut butter
  • 1/2 cup coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli sauce
  • 1/2 cup water
  • 1/4 teaspoon salt


  • To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
  • Trim off any excess fat and tendons from chicken.
  • Slice chicken into strips about 3/4 inch wide and thread onto skewers and place
  • in a shallow glass dish.
  • Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
  • Cover dish with plastic and refrigerate for at least 2 hours.
  • Sauce: Heat oil in a small pan.
  • Add onion flakes and cook over a low heat for 15 to 30 seconds.
  • Add remaining ingredients, mix well, and cook until heated through.
  • Set aside sauce to await the chicken.
  • Drain the chicken (save the marinade).
  • Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
  • Serve with the peanut sauce while hot

Categories: Asian 
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