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ShareSkewered Chicken with Peanut Sauce
Yield: 24 skewers
Marinate: 1 hr
Grill: 6 mins
- 1/2 cup soy sauce
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons crunchy peanut butter
- 2 teaspoons curry powder
- 2 cloves garlic, minced
- 1 teaspoon dried red chili peppers, crushed
- 1 teaspoon ground cumin
- 8 boneless, skinless chicken breast halves, cut into long strips about 1/3 inch wide
- 24 bamboo skewers
- 3/4 cup coconut milk
- 1/2 cup crunchy peanut butter
- 1/4 cup fresh lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon crushed red pepper
- 1/2 cup heavy cream
- Cilantro and lemon wedges, for garnish
Directions
1. For the marinade, combine 1/2 cup soy sauce, orange juice, lime juice, 2 tablespoons peanut butter, curry powder, 2 cloves of garlic, chile peppers, and cumin in a shallow dish. Thread chicken on skewers and place in marinade; refrigerate one hour (or overnight for an intense flavor).
2. For peanut sauce, in a medium saucepan combine coconut milk, 1/2 cup peanut butter, lemon juice, soy sauce, brown sugar, 2 cloves garlic, ginger and crushed red pepper. Cook and stir constantly over medium heat until the sauce is as thick as heavy cream, about 10 minutes. Transfer to a food processor and puree briefly. Add the heavy cream and blend until smooth.
3. Prepare a covered grill for direct grilling. Arrange chicken on the grill, turning several times and basting with marinade until crispy on the outside and cooked through, about 6 to 8 minutes. Garnish with cilantro and lemon and serve with sauce. Makes 24 skewers.
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Prepare peanut sauce as directed above. Cover and chill up to 24 hours. Let stand at room temperature for 30 minutes before serving.
Nutrition Facts
- Calories(kcal)125,
- Protein(gm)11,
- Carbohydrate(gm)4,
- Fat, total(gm)7,
- Cholesterol(mg)30,
- Saturated fat(gm)3,
- Dietary Fiber, total(gm)1,
- Sodium(mg)490,
- Percent Daily Values are based on a 2,000 calorie diet
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