10 boneless, skinless, chicken thighs, cut into 2 pieces
3 tablespoons salted crunchy peanut butter, room temperature
1/2 cup raw honey
1 tablespoon teriyaki sauce
2 teaspoons cumin
1 teaspoon hot chili powder
1 large lemon, juiced
1 tablespoon grated ginger
1 tablespoon fresh crushed garlic
1 small onion, grated
3 tablespoons sesame oil
Sea salt and black pepper
Combine lemon juice, honey, peanut butter, teriyaki sauce, sesame oil, garlic, cumin, chili powder, onion, and grated ginger in a bowl. Reserve 1/2 the marinade. Toss chicken in the marinade to fully coat. Season with sea salt and black pepper. Leave to marinade in room temperature for 30 minutes.
Thread chicken onto 10 metal skewers or soaked wooden skewers
Preheat grill to medium-high heat. Brush with olive oil
Grill chicken for 8 to 10 minutes or until chicken is cooked. Turn chicken over frequently during cooking and baste with the marinade frequently.