Step 1

Mix together the peanut oil (or more olive oil), olive oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.

Step 2

Trim chicken, removing all visible fat and tendons.

Step 3

Cut chicken breasts into 4 or 5 crosswise strips. (For thighs, cut into two pieces each.)

Step 4

Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate at least 8 hours in the refrigerator. If you’re going to be home, turn it a few times, but it’s not essential.

Step 5

To cook, drain chicken in a colander in the sink and let it come to room temperature while you preheat gas or charcoal grill to medium high.

Step 6

Spray the grill with non-stick spray or brush with oil before you heat. (You can also brush a little oil directly on the kabobs after you’ve assembled them.)

Step 7

Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. I like blade shaped skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning.

Step 8

Put chicken on grill and cook about 8 minutes, rotating a partial turn a few times for maximum grill marks.

Step 9

Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.

Step 10

For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)

Step 11

Serve hot.

Step 12

Leftover grilled chicken would be great on a salad like this one.