- zest of 1 orange (about 2 tsp)
- 0.5 cup freshly squeezed orange juice
- 0.5 cup peanut butter
- 1 tbsp brown sugar
- 0.25 cup light soy sauce
- 2 tsp grated fresh ginger (or 2 frozen cubes)
- 4 garlic cloves, minced
- 1 tsp chili pepper flakes
- 2 lb boneless chicken thighs (or breasts if preferred)
- skewers (if using)
- oil spray
- 0.25 cup chopped cilantro leaves (or parsly if preferred)
- 0.5 cup chopped roasted peanuts
- MAKE THE MARINADE/SAUCE and MARINATE THE CHICKEN: In a medium bowl, whisk together the peanut butter, orange juice and zest, sugar, soy, garlic, ginger and chili flakes until smooth. Pour 2/3 of sauce into a plastic sealed bag. Reserve 1/3 for dipping sauce. If making skewers, cut the chicken into 1 inch wide strips. Add the chicken to the marinade, seal the bag, smoosh to coat the chicken well and marinate in the fridge for 30 minutes or up to 2 hours. (I find one hour works well).
- GRILL THE CHICKEN: Heat the grill to medium (350-375F). Thread chicken on skewers. I use long metal skewers as I find the wood ones burn too easily even if soaked for 30 minutes. But you can use wood. If you are not doing skewers, you will just BBQ the boneless chicken in pieces. Oil the grates with a cloth to avoid sticking to the grill (or instead, I spray oil directly onto the chicken). Grill until cooked - a few minutes on each side. Don't overcook.
- ASSEMBLE: A couple of options here: 1) serve right on the skewers 2) remove from large skewers and thread onto smaller wooden skewers (for an appetizer, thread 1-2 pieces per skewer); 3) if you cooked the whole thigh/breast, cut into pieces and thread onto skewers; 4) serve chicken in larger pieces or cut into smaller pieces . In all cases, place the chicken on a serving plate and sprinkle on cilantro and peanuts. Drizzle on the reserved peanut sauce or pass it separately. Chicken can be served hot or at room temperature.