Ingredients
Method
- Pound the chicken. Pound the boneless meat and cut into strips about 1/2 inch thick and 4 inches long. This is thicker than most other recipes but insures tender and juicy meat. Try to pound them flat so they cook evenly. Sprinkle the chicken skewers all over with salt. If you have time, let them sit for an hour or two in the fridge. Overnight is even better.
- Skewer. Thread the chicken strips on wooden skewers. There is no need to soak the skewers first. Sprinkle them all over with the spice rub.
- Fire up. Heat a grill for direct high heat, Warp 10.
- Make the sauce. Mix everything together in a small bowl. A fork does the job just fine.
- Grill the skewers over high heat, lid open, turning often so they don't burn, until they are 160°F inside.
- Serve with the peanut sauce for dipping.
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.