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This is a really simple recipe that can be cooked on the BBQ if the weather is good or failing that simply griddle them indoors.

Ingredients:

• 8 chicken thighs, skinned and deboned (your butcher will do this for you) and cut into chunks
• you will also need bamboo (or metal) skewers

For the marinade:

• 1 tablespoon curry paste (I use Thai Massaman paste)
• 2 tablespoons light soy sauce
• 1 tsp sriracha sauce (a hot Thai chilli sauce, use more if you like it hotter, I use the lemongrass one)
• 1 teaspoon fish sauce
• 1 finger of fresh ginger, finely grated
• 1 clove garlic, finely grated
• 1 heaped tablespoon coconut milk powder (or grate some creamed coconut bar)
• 1 tablespoon veg oil to loosen
•

For the dipping sauce:

• 3 tablespoons smooth peanut butter (or crunchy if you prefer) If you are allergic to peanuts swap for light tahini
• 1 teaspoon sriracha
• 2 teaspoons light soy sauce
• 1 teaspoon finely grated fresh ginger
• half a clove of finely grated garlic
• 1 teaspoon vinegar
• 1 tablespoon caster sugar
• 2 tablespoons boiling water
•

Method:

1. Soak your bamboo skewers overnight so that they don’t burn.
2. Combine all your marinade ingredients together and mix with the chicken ensuring everything is well coated. Leave to marinate overnight or for at least 2 hours.
3. Combine all your dipping sauce ingredients together.
4. Thread the chicken onto skewers then either cook on a BBQ or on a medium-hot griddle pan for about 10 minutes, turning to ensure all sides get a decent level of caramelised char.
5. Once cooked either pour over your sauce or simply dip the skewered chicken into it.

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