1 1/2 pounds boneless, skinless chicken cut into 3/4 inch cubes
3/4 teaspoon kosher salt
1/2 tablespoon tamari (or soy sauce)
2 tablespoons olive oil
metal or wooden skewers
cilantro for serving
For Peanut Sauce
1/2 cup peanut butter
6 tablespoons warm water
1 1/2 tablespoons tamari (or soy sauce)
2 teaspoons rice vinegar
3 tablespoons fresh lime juice
1 1/2 teaspoons sesame oil
1. To make peanut sauce, whisk all ingredients together in a large bowl until completely smooth.
2. 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.
3. 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.
4. 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.