Ingredients

• 1/4 Cup fresh ginger, shredded
• 1/4 Cup shallots
• 4 garlic cloves
• 1 serrano chili pepper, sliced, stem removed
• 1/3 Cup olive oil
• 12 boneless, skinless chicken thighs cut into strips
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper

Instructions

1. Blend together the ginger, shallots, garlic, and chili pepper. Then add oil in slowly. This will create the paste.
2. Spoon half the paste in a saucepan. Placethe other half in a big ziplock bag with the chicken strips. Add salt, and cayenne pepper. Seal it tight and mix it so the chicken is coated entirely.
3. Refrigerate for 1 hour.
4. In the saucepan that has the paste heat t to med-high for 3-4 mins, stirring often.
5. Add the remaining ingredients, whisk until smooth,
6. Bring temperature down until a creamy consistency is reached (2-3 mins).
7. Thread the chicken strips on to skewers. Grill over direct high heat until fully cooked, turning once (about 5-7 mins).
8. Serve with the sauce.