2 lb boneless skinless chicken thighs
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons salted butter, softened
For the sauce:
¾ cup crunchy peanut butter
½ cupcoconut milk
3 tablespoons sweet soy sauce (kecap manis)
2 tablespoons Sambal Oelek (chili garlic paste)
Juice of 1 lime
Start by making the sauce. In a small plan, combine peanut butter, coconut milk, sweet soy, sambal and lime juice.
Place over low heat until melted, stirring frequently. Remove from heat, and add more coconut milk if a more loose consistency is desired.
Preheat your grill for two zone cooking, medium low heat. Light a half chimney of charcoal, then once lit, place to one side of the grill, creating a hot and cool zone.
Cut the chicken thighs into small 1” pieces, then thread onto skewers. Metal skewers are recommended to avoid burning. Season the skewers with salt.
In a small bowl, combine the remaining sweet soy with the softened butter.
Cook the chicken skewers over the direct coals for 2-3 minutes, then flip and cook a further 2-3 minutes on the other side. The chicken should have nice color and char, but not be burnt.
Brush the chicken skewers with the butter mixture as they cook.
To finish safely cooking the chicken thoroughly, move the skewers to the indirect side of the grill, and close the lid.
Cook until the chicken reads 165f on a meat thermometer (about 10-15 minutes).
Serve with the peanut sauce and jasmine rice for garnish.