Nothing brings people together like grilled skewers—tender, marinated chicken kissed by the flame and paired with a creamy, nutty peanut sauce. This infused version elevates the classic Southeast Asian street food with a carefully dosed cannabis twist, offering balanced flavor and effects perfect for both dinner parties and quiet nights in.
Ingredients (Serves 4–6)
For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into strips
- 2 tablespoons infused coconut oil (start with 5–10 mg THC per serving)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar or honey
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- ½ teaspoon chili flakes (optional)
For the Peanut Dipping Sauce:
- ½ cup creamy peanut butter
- 1 tablespoon infused coconut oil or cannabis olive oil (optional, 2–5 mg THC per serving)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or agave
- ½ teaspoon grated fresh ginger
- ½ cup warm water (adjust for consistency)
- Crushed peanuts and cilantro for garnish
Additional:
- Bamboo or metal skewers
- Lime wedges for serving
Instructions
1. Prepare the Marinade
In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, turmeric, curry powder, chili flakes, and infused coconut oil. Mix until smooth and aromatic. Add the chicken strips and coat evenly. Cover and refrigerate for at least 1 hour, or up to 6 hours for deeper flavor.
2. Make the Peanut Sauce
In a small saucepan over low heat, combine peanut butter, infused oil (if using), soy sauce, rice vinegar, honey, and grated ginger. Gradually whisk in warm water until smooth and creamy. Adjust thickness to taste—more water for dipping, less for drizzling. Set aside to cool.
3. Assemble and Grill the Skewers
If using bamboo skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece.
Preheat a grill or grill pan to medium-high. Lightly oil the grates. Grill skewers for 3–4 minutes per side, or until golden brown and cooked through. Brush lightly with leftover marinade in the first few minutes of grilling, then discard any remaining.
4. Serve and Dose Thoughtfully
Arrange skewers on a platter and drizzle with peanut sauce or serve it on the side for dipping. Garnish with crushed peanuts, chopped cilantro, and a squeeze of fresh lime.
When serving infused dishes, remember to clearly label doses and educate guests on portion control. Start with one skewer to gauge potency, especially if combining with other edibles or infused beverages.
Chef’s Notes
For a balanced and safe experience, calculate your total infusion strength based on the oil used. For example, if your infused coconut oil contains 20 mg THC per tablespoon and you use 3 tablespoons total (2 in the marinade, 1 in the sauce), the batch contains about 60 mg THC. Divided among 6 servings, that’s approximately 10 mg each — a standard, moderate dose.
These skewers are delicious hot off the grill or served chilled the next day — perfectly marrying sweet, savory, and herbal notes in every infused bite.