Tasty Chicken Kabobs

These tender and juicy kabobs are a party appetizer superstar. The key to this succulent chicken recipe is to use boneless thigh fillets (muslos deshuesados) immersed overnight in a sweet, spicy, and lemongrassy marinade.

For 10-12 kabobs

• 1 kilo of boneless chicken thighs trimmed and cut into 1 inch chunks
• 1 plump lemongrass stalk, white part only
• 10 garlic cloves
• 1 small red onion
• 1/3 cup of sugar
• 1 tablespoon of salt
• 1/2 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of cayenne pepper or to taste
• 1/2 cup of vegetable oil

1. Place the chicken pieces in a large ziploc bag and blend the remaining ingredients until a smooth paste is formed.
2. Pour the paste into the bag and mix around to cover entirely.
3. Place in refrigerator for several hours or preferably overnight.
4. Thread the morsels on soaked bamboo skewers and grill over low heat turning kabobs regularly to prevent burning.
5. I usually finish them on a baking sheet in the oven to keep them warm while I prepare the peanut sauce.

For the sauce

• 1 cup of creamy peanut butter
• 2 teaspoons of vegetable oil
• 5 cloves of garlic, minced
• 1 small stalk of lemongrass, white part only, thinly sliced
• 1 small red chili pepper, seeds removed, thinly sliced
• 1 cup of brown sugar
• 1/2 cup of water
• 1/3 cup of soy sauce
• Juice of one lime
• 1 cup of coconut milk

1. In a small saucepan fry the garlic, lemongrass, and red pepper in the vegetable oil until fragrant.
2. Add the remaining ingredients and bring to a slow boil until a smooth sauce is obtained.
3. Adjust the flavors to your taste with more sugar, salt, pepper, or coconut milk.
4. Garnish with some chopped peanuts and red pepper.