In the mood for something savory and delicious? This is one of my husband's absolute favorites. I like to make this as an appetizer, but you can definitely make this as your entree by adding some grilled vegetables and sticky rice.
To start you will need 1 pound of skinless, boneless, chicken breast. I personally go for organic, when possible. For the chicken marinade, canned coconut milk allows the chicken to be juicy and not get overcooked. I went with "light" coconut milk, it gives the same taste and effect, but it's a bit healthier. Wherever you can make it count right? You will also need 2 or 3 (depending on how much you like garlic) cloves of finely chopped garlic, 1/2 tsp curry powder, 1/4 tsp cayenne powder, and 1/2 tsp salt and ground pepper.
Next, you will need to cut the chicken breast into small chunks and place in a medium-sized bowl. Go ahead and add in the ingredients for the marinade listed above. This is one of my favorite marinades. I really don't enjoy dealing with raw meat, but the curry powder has such an amazing fragrance to it, that it makes it worth it. It should look like the photo below.
Go ahead and mix it all together until the chicken is well coated with the marinade. Cover and refrigerate for a minimum of 4 hours. As a mom, this isn't the quickest appetizer to throw together (especially last minute), you definitely have to plan ahead so the chicken can properly marinate. But if you do have the time, it is sooo worth it! Also, it can marinate for up to 24 hours max. So if you plan way ahead (props to you), then that works too. Once mixed, it should look like the photo below.
Meanwhile, (if you're using wooden skewers) soak your wooden skewers in water for at least 30 minutes prior to grilling or baking. This prevents them from drying out or burning and catching on fire. Yes, I've done that before haha. You live and you learn right? Maybe I should invest in some metal ones.
After the chicken has marinated for at least 4 hours, we can start to assemble the skewers. Slide 4 or 5 chunks of chicken on to each skewer and set aside.
I prefer to grill these on my stovetop grill, but you can definitely bbq them or bake them. If you choose to bake them, preheat your oven to 450 degrees F and bake the skewers for 20 minutes (for grilling also) total, flipping them halfway. They should be golden brown or charred on the outside if you're grilling them. To be sure they are cooked fully, the temperature should reach 165 degrees F on the inside.
Now the Peanut Sauce, yay!! While the chicken skewers are cooking, go ahead and start the peanut sauce. In a small saucepan add in 1/4 cup of creamy peanut butter. I use Home Plate, it's delicious and has minimal (good) ingredients. It's kind of hard to find, but luckily, Sprouts carries it. In addition to the peanut butter, add in 2 or 3 cloves (depending on how much you like garlic) of finely chopped garlic, 1 tsp of sesame oil, 1 tbsp of extra virgin olive oil, 1 tbsp of shoyu (soy sauce), and 1 1/2 tbsp of lime juice (almost a full lime). On medium-low heat, whisk all the ingredients together until smooth. Reduce heat to low to keep warm (stirring occasionally), while the chicken finishes cooking.
Once the chicken is fully cooked, brush the skewers with the peanut sauce and set them on a serving dish. Scoop the rest of the peanut sauce into a small dish for dipping. Garnish the skewers with thinly sliced scallions (green onions) and a lime wedge. Serve warm. Enjoy!
INGREDIENTS
1 pound boneless skinless chicken breasts
1 scallion, thinly sliced (green and white parts)
10 skewers
Chicken Marinade:
1/2 cup canned light coconut milk
2 or 3 cloves garlic, finely chopped
1/2 tsp curry powder
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
Peanut Sauce:
1/4 cup creamy peanut butter
2 or 3 cloves of garlic, finely chopped
1 tsp sesame oil
1 tbsp extra virgin olive oil
1 tbsp shoyu (soy sauce)
1 1/2 tbsp of lime juice
INSTRUCTIONS
1. Marinate Chicken: Cut chicken into small chunks, place in a large bowl. Add in the light coconut milk, garlic, curry powder, cayenne powder, salt and pepper. Mix until chicken is well coated. Cover and refrigerate for 4 hours min, 24 hours max.
2. Assemble Skewers and Cook: Allow wooden skewers to soak in water for at least 30 minutes prior to baking or grilling. Slide chicken onto each skewer. I prefer grilling these, but if you choose the oven, preheat oven to 450. Bake for 20 minutes, flipping halfway through.
3. Make Peanut Sauce: In a small saucepan, over medium-low heat, whisk together all of the sauce ingredients until smooth. Reduce heat to low to keep warm while the chicken finishes cooking. Stir occasionally.
4. Serve: Once the chicken is fully cooked, transfer to a serving dish. Brush the chicken with peanut sauce and garnish with scallions.
Enjoy!!
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