Photo: Romulo Yanes 
Hands-on Time
38 Mins
Total Time
1 Hour 8 Mins
Yield
Serves: 6

Soak the bamboo skewers in water for at least 20 minutes (preferably 30 minutes) before skewering the chicken to prevent them form charring or burning during cooking.

How to Make It

Step 1

Soak 12 8-inch bamboo skewers in water for 20 minutes. Combine 1 Tbsp. soy sauce, lime juice, oil, fish sauce, curry powder, 1 tsp. ginger, turmeric and 2 minced garlic cloves in a ziplock bag. Add chicken and marinate at room temperature for 15 to 30 minutes. Mix honey, 4 Tbsp. vinegar and 1/8 tsp. red pepper flakes in a small bowl. Add cucumber ribbons; let stand at room temperature for at least 15 minutes.

Step 2

Preheat grill or a lightly oiled grill pan over medium-high heat. Puree peanuts in a small food processor or blender to form a paste. Add cilantro, 3 Tbsp. water and remaining 2 Tbsp. vinegar, 1/8 tsp. red pepper flakes, 2 Tbsp. soy sauce, 1/2 tsp. ginger and 1 minced garlic clove; process until smooth.

Step 3

Remove chicken from bag; discard marinade. Thread 1 piece of chicken on each bamboo skewer. Grill chicken, turning, until golden brown and cooked through, about 8 minutes. Drain cucumber ribbons. Serve chicken skewers with sauce, cucumber ribbons, lime wedges and rice, if desired.

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