• 125ml coconut milk
• 60ml reduced salt soy sauce
• 2 garlic cloves, minced
• 50g brown sugar
• 1 tsp fish sauce
• ½ lime, juiced
• ¼ tsp chilli flakes (optional)
• 8 boneless, skinless chicken thighs, cut into 2.5cm pieces
• handful of coriander, chopped, to serve (optional)
• handful of peanuts, chopped, to serve (optional)
For the peanut sauce
• 125g creamy or crunchy peanut butter
• 2 tbsp rice wine vinegar
• 2 tbsp reduced salt soy sauce
• 3 tbsp honey
• 1 lime, juiced
• 1 tsp sesame oil
• 2.5cm piece of ginger, grated
• 1 garlic clove, minced
• ¼ tsp chilli flakes
Step 1
In a medium bowl, whisk together coconut milk, soy sauce, garlic, sugar, fish sauce, lime juice and chili flakes, if using. Pour the marinade into a large resealable plastic bag and add the chicken. Massage the outside of the bag to work the marinade over the chicken, then chill for 3-8 hrs. Once marinated, remove the chicken from bag, then thread it onto soaked wooden or metal skewers.
Step 2
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid. Close the grill lid, then turn the dial to GRILL. Press WOODFIRE FLAVOUR and set the temperature to MED and the time to 20 mins. Press START/STOP to begin pre-heating (IGN and pre-heating will take approx. 8-10 mins).
Step 3
When the unit beeps and ADD FOOD is displayed, open the lid and add all the skewers to the grill. Close the lid and cook for about 18-20 mins, turning the skewers every 6 mins until fully cooked.
Step 4
Meanwhile, to make the peanut sauce, whisk together all the sauce ingredients in a bowl, then slowly whisk in 2-4 tbsp water until smooth.
Step 5
Once cooked, remove the chicken from grill, garnish with chopped coriander and peanuts, if using, then serve with the peanut sauce.