up to 5 pounds boneless, skinless chicken thighs
1/2 cup orange juice, fresh squeezed
2 limes, juiced, dispose of rinds
3 tablespoons olive oil
2 tablespoons granulated garlic
2 tablespoons ancho chile powder
chopped fresh cilantro for garnish
1/2 cup SunButter® (we used Creamy)
1/2 cup coconut milk
1/2 cup chicken stock
1/3 cup BBQ sauce
1/4 teaspoon fish sauce
1/2 teaspoon ground ginger
Add all ingredients, except for sea salt and cilantro, to a large plastic bag or tupperware container and toss to coat.
Transfer to the refrigerator and marinate overnight.
When ready to grill, remove from liquid and season thighs with sea salt. Grill, until cooked through.
Cut thighs in half and transfer to a platter. Garnish with chopped cilantro. Serve with toothpicks and SunButter sauce.
Add all ingredients to a small saucepan and whisk until smooth. Simmer until thickened, whisking often, about 10 minutes.
Cut uncooked thighs into bite-size pieces and skewer before grilling (make sure to soak wooden skewers, if using).