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SKEWERS - CHICKEN - Thai Marinated Grilled Chicken Skewers
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| THAI MARINATED GRILLED CHICKEN SKEWERS | |
| Chicken | |
| Marinade | |
| 4 lbs | skinless, boneless, chicken breasts, cut into 1-inch cubes |
| 1/4 cup | soy sauce |
| 3 Tbsp | firmly packed dark brown sugar |
| 2 Tbsp | each canola oil and fresh lime juice |
| 1 Tbsp | curry powder |
| 2 | garlic cloves, minced |
| 1 tsp | finely minced fresh peeled ginger |
| 1/2 tsp | ground cardamom |
| Peanut Sauce | |
| 1 (13.5 oz) can | coconut milk |
| 1/2 cup | creamy peanut butter |
| 1/4 cup | firmly packed dark brown sugar |
| 2 Tbsp | soy sauce |
| 1/2 tsp | red curry paste |
1. Place chicken m a large bowl. In a 2-cup glass measuring cup, whisk together the marinade ingredients. Pour over the chicken and toss with your
hands to coat chicken well. Cover and refrigerate 1 hour.
2. Soak 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning; set aside.
3. In a medium saucepan, whisk all the peanut coconut sauce ingredients to combine
4. Prepare an outdoor grill or coat a grill pan with nonstick cooking spray. Heat over medium heat. Thread 4 pieces of chicken on each skewer Cook chicken 3 to 4 minutes per side, turning halfway through cooking time. Remove skewers from pan; let rest a few minutes before serving.
5. Heat the peanut coconut sauce over medium heat, 3 to 5 minutes, stirring occasionally, until hot. Serve chicken skewers with sauce.
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