Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1.5 pounds of boneless, skinless chicken thighs cut into 1-inch pieces, 3 minced garlic cloves, and 1 tablespoon of grated fresh ginger.

2. 2

   Prepare the spicy tahini-coconut glaze by whisking together 0.5 cup of tahini, 0.25 cup of full-fat coconut milk, 3 tablespoons of lime juice, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 teaspoon of red chili flakes in a separate bowl.

3. 3

   Thread the marinated chicken pieces onto metal skewers, alternating with 1 large red bell pepper and 1 large green bell pepper cut into 1-inch pieces, ensuring not to overcrowd each skewer.

4. 4

   Preheat a grill or fire pit to medium-high heat, then carefully place the chicken and vegetable skewers directly over the flames, turning every 2-3 minutes.

5. 5

   Fire-roast the skewers for 12-15 minutes, or until the chicken is cooked through and has visible char marks, and the vegetables are tender-crisp.

6. 6

   Brush the spicy tahini-coconut glaze generously over the hot, fire-roasted skewers during the last 2 minutes of cooking, allowing it to caramelize slightly onto the chicken and vegetables.

7. 7

   Remove the skewers from the heat and let them rest for 2 minutes before carefully sliding the chicken and vegetables off the skewers onto a serving platter.

8. 8

   Garnish the Fire-Roasted Thai Chicken Skewers with 0.25 cup of fresh chopped cilantro and 2 tablespoons of chopped dry-roasted peanuts before serving immediately.