Adapted from Better-than-Takeout Thai Cookbook by Danette St. Onge

This dish is best if you let the chicken marinade overnight. In a pinch marinade the chicken for 30 minutes while you are soaking the bamboo skewers.

• 1 lb. boneless skinless chicken (white or dark or a combination of both)

• 24 Bamboo Skewers soaked in water for 30 minute

• 1 teaspoon each of coriander seeds and cumin seeds

• 1 teaspoon each of ginger and lemon grass (white part only) finely diced

• 1 teaspoon white peppercorns

• 2 teaspoons each of turmeric, fish sauce, and light brown sugar

• 1 cup coconut milk

To make the marinade, mash ginger, lemongrass, coriander and cumin seeds and peppercorns in a mortar and pestle. Scoop the mixture into a medium bowl. Add to this the coconut milk, turmeric, fish sauce and sugar and stir until the sugar dissolves. Cut the chicken into long thin strips a couple inches long and about 1” wide. Place the chicken in a dish and toss with the marinade. Cover and put in the fridge for at least 30 minutes. If you can leave it overnight.

When you are ready to cook the chicken soak the skewers for 30 minutes while you heat up the grill. If you are cooking them inside, position an oven rack in the closest position to the broiler and turn it on. Thread the chicken on the bamboo skewers, put them on a broiler pan and carefully slide them into the oven. Save the leftover marinade to brush the skewers while they cook. Cook about 5 minutes per side. Serve with peanut sauce from Handsome Carver’s Nut Butters.