pounds boneless, skinless chicken cut into 3/4 inch cubes
teaspoon kosher salt
tablespoon tamari (or soy sauce)
tablespoons olive oil
metal or wooden skewers
cilantro for serving
for peanut sauce
cup natural peanut butter (no sugar added)
tablespoons warm water
tablespoons tamari (or soy sauce)
teaspoons rice vinegar
tablespoons fresh lime juice
teaspoons sesame oil
To make peanut sauce, whisk all ingredients together in a large bowl until completely smooth. (Mixture will seize up at first, but keep whisking, it will even out.) Set aside.
Before making chicken, if you are using wooden skewers, be sure to soak them in water for 20 minutes to prevent burning. To make chicken, toss chicken cubes with salt. Then mix together olive oil and tamari, and pour over top of chicken. Mix with hands to coat, and let sit for 20 minutes in the refrigerator.
Then thread chicken cubes, about 6-7, on each skewer. Turn grill (or indoor grill pan) to medium-high heat. Grill for 10-12 minutes, turning every 4 minutes so that all sides get a nice char. Test one piece of chicken to see if it is cooked all the way through. Then serve with peanut sauce drizzled and lightly brushed over the top. Sprinkle chicken with minced cilantro, and put extra peanut sauce on the side for dipping.