½kilochicken thigh, boneless and skinlessabout 4 chicken thighs
6gginger, peeled1 piece the same size as two cloves of garlic
1bunchthai basilfor garnish
2tbspbutter, melted (optional)for basting the meat
sea salt to taste
Cut the chicken into bite-sized pieces that will fit onto the skewers.
Add all the ingredients together and blend in the food processor. Pour over the chicken and cover with plastic wrap or put in a plastic zip lock bag. Chill the chicken in the marinade overnight or for at least 2 hours in the fridge. If you are planning to BBQ today, soak the wooden skewers in cold water now.
Remove the chicken from the fridge 30 minutes before cooking. Thread the meat onto the skewers as evenly as possible. Fire up the BBQ.
Once the grill is cleaned and hot, season the chicken skewers liberally with sea salt. Grill on the hottest part of the grill.
Keep an eye on the meat as it can burn pretty easily. Everytime you turn the meat over, brush with butter. Test the biggest piece of meat with a knife by cutting slightly to see if the meat is cooked.
Before serving, baste with a final brush of melted butter and rest the chicken for 5 minutes on the fresh basil. Serve with peanut sauce and enjoy!
Soaking the wooden skewers in water prevents them from burning too quickly on the grill.
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