Ingredients

Chicken Skewers

• 3 pounds boneless, skinless chicken thighs, cut to 1/2 inch wide chunks
• 12 bamboo skewers, soaked in water

Marinade

• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 teaspoon mild curry powder
• 1 teaspoon Kosher salt
• ¼ cup Bango brand sweet soy sauce (kecap manis)
• 2 limes, juiced
• 3 Tablespoons vegetable oil
• 2 Tablespoons water

Satay Sauce

• ¾ cup peanut butter
• 2 teaspoons rice vinegar
• 2 teaspoons sambal-style chili sauce
• 4 Tablespoons Bango brand sweet soy sauce (kecap manis)
• 1/2 cup coconut milk

Instructions

In a bowl, mix garlic, ginger, mild curry powder, kosher salt, Bango brand sweet soy sauce (kecap manis), lime juice, vegetable oil, and water.

Coat the chicken, cover, and refrigerate for at least 1 hour or overnight.

Thread the chicken onto bamboo skewers, leaving several inches at the bottom exposed as a handle. Metal skewers may also be used. 

Heat the Wolf Infrared Griddle, grill pan, or barbecue to 400°F.

Grill chicken skewers for 2-3 minutes on each side or until cooked to an internal temperature of 165°F to 180°F. If having trouble reaching the desired temperature on the griddle, finish on a baking sheet or roasting rack in the Wolf Oven, set on Convection Roast Mode, at 375°F for 5 minutes.

In a food processor or blender, coconut milk, peanut butter, rice vinegar, sambal-style chili sauce, and Bango brand sweet soy sauce (kecap manis).

Serve with satay sauce and desired sides.