Chicken Skewers with Miso Ginger Peanut Sauce

Ingredients

Miso Ginger Peanut Sauce:

1 tbsp Salad for President Miso Ginger Dressing Mix

1 tbsp smooth peanut butter

¼ cup full-fat coconut milk

½ tsp fish sauce

1 tsp brown sugar

Juice of ½ lime

Marinated Chicken Skewers:

8–10 bamboo skewers (6 inches), soaked

1 tsp ground coriander

½ tsp ground cumin

½ tsp white pepper

1 tbsp dark brown sugar

¾ tsp fine sea salt

¾ tsp ground turmeric

1 tbsp tamarind paste (see Tip)

½ cup coconut milk

1½ lb boneless, skinless chicken tenders

Vegetable oil, for grilling

Flaky sea salt

Cilantro, for serving

Instructions

Combine the dressing mix, peanut butter, coconut milk, fish sauce, and brown sugar in a small saucepan over low heat. Whisk until smooth, adding a splash of water if needed to reach a thick but spoonable consistency. Remove from the heat and whisk in the lime juice.

In a small bowl, combine the coriander, cumin, white pepper, brown sugar, salt, and turmeric.

Warm the coconut milk in a small saucepan over low heat. Whisk in the tamarind paste until dissolved, then stir in the spice mixture. Let cool completely.

Add the chicken and marinade to a container, toss to coat, cover, and refrigerate overnight.

Thread the chicken onto the soaked skewers. Heat a grill or grill pan over medium-high heat and lightly oil the grates. Grill, turning once, until nicely charred and cooked through, about 8–10 minutes total.

Finish with flaky salt and serve with the Salad for President Miso Ginger Peanut Sauce and cilantro.