The ingredients are simple:
- Boneless Chicken Thighs - each Thigh will fill 1 skewer.
- Thai Peanut Sauce - you can find this at your grocery store with all the other sauces - I like San-J but they are all similar.
- Sweet Onion - 1 whole onion per 3 3kewers.
- Wooden Skewers - I use 10" Long Skewers so I can fit a bunch of stuff on each one!
Wash and prep the thigh meat by boning and removing the skin. You can use breast meat but dark meat is more forgiving and you don't have to pay attention to the time as carefully. Dark meat doesn't have the potential to dry out like breast meat.
Cut the boned thigh meat into strips about 1" wide.
Pour the Thai Peanut Sauce over the meat while it's on the cutting board. This way you can work the sauce into the meat instead of pouring it over the meat after it's already on the skewer - you can get the sauce into all the folds. You can save some of the sauce to pour over the skewers after you have them on.
Thread the strips onto the skewers. Try and keep the folds tight so you can get some sauce captured in the folds as well as fitting the 3 - 4 strips per skewer. I put an onion wedge between each strip and on each end to add some color and flavor. You could also use bell peppers or ...?
I cook these just like any other thigh - about 350F at the grate and it usually takes between 1/2 hour and 45 minutes depending on how much you have the door opening on your grill. You should cook chicken up to 180F internal but try not to get too much above that or it will start to dry the meat out.
I used the remaining onions and Thai Peanut sauce to make a little extra snack.