2 tablespoons vegetable oil
1 tablespoon fish sauce
1 tablespoon coconut sugar
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon floor turmeric
1 teaspoon floor coriander
1 pound skinless, boneless rooster sliced into 1” cubes
Wooden or metallic skewers for grilling
For the Thai peanut sauce:
1 tablespoon vegetable oil
1/4 cup peanut butter
1/4 cup water
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Thai chili paste
1 teaspoon finely minced garlic
- Combine first seven components collectively in a bowl till mixed. Toss rooster in marinade and pour right into a Ziploc bag. Refrigerate for at the least one hour or in a single day.
- Make the sauce by whisking collectively components in a medium bowl. Put aside.
- Preheat grill to excessive warmth*. Thread rooster onto skewers and grease the grill. Place skewers on the grill and cook dinner for about 10 minutes, turning as soon as, or till rooster is cooked by way of.
- Serve rooster with the Thai peanut sauce.
*If desired, it's also possible to grill veggies to serve alongside along with your appetizers or meal. We used zucchini, peppers and tomatoes, however onions and eggplant are nice choices too. Merely chop veggies up, coat them calmly with oil and place on skewers to grill whereas the rooster is cooking.