Prep Time: 10 minutes + 20 minutes to soak bamboo skewers
Marinating Time: 30 minutes – 2 hours
Cook Time: 8-10 minutes
Serves 2 ( Sauce will do for 4, so you might want to double up on the chicken. I just saved more for another batch
Ingredients:
8-10 bamboo skewers (10- to 12-inch)
1 lb/450g boneless chicken breasts
Marinade/Dipping Sauce:
½ cup canned unsweetened coconut milk
½ cup smooth peanut butter
1-2 tsp soy sauce
1 tsp freshly squeezed lime juice (I used more – juice of 1 lime)
1 tsp sugar
¼ - ½ tsp Sriracha sauce ( or ¼ tsp cayenne pepper)
Directions:
1. Soak bamboo skewers for at least 20 minutes in cold water to prevent them from burning.
2. Combine the marinade ingredients in small bowl. Taste for seasoning and consistency. You might need to add more coconut milk or water to thin it if it seems too thick. It should be thin enough to brush on the chicken. Set aside one half of the sauce for dipping.
3. Cut the chicken into strips about 1 inch wide, 3-4 inches long, and ¼ - ½ inch thick (I cover the breasts with waxed paper and pound with a mallet). Thread them on the skewers and brush the chicken all over with some of the marinade. (I just tossed the chicken in the marinade before skewering, which is obviously messier… too bad I didn’t read carefully the first time I made this).
4. Marinate for a few minutes at room temperature to an hour or more in refrigerator. The longer you marinate, the more flavorful the chicken.
5. Preheat the grill to medium high. (Ruth’s note… if you don’t have a BBQ, use an indoor electric grill, stove top grill pan or the broiler of your oven). Cook the chicken skewers until they are lightly charred on one side (about 2 minutes) and flip. Cook until they are no longer pink inside (usually just another 2-3 minutes).
Mark’s important note: “Chicken cut this thin can get rubbery if it’s overcooked, so don’t let it go too long.”
Serve the chicken with reserved Peanut-Coconut dipping sauce.
Marinating Time: 30 minutes – 2 hours
Cook Time: 8-10 minutes
Serves 2 ( Sauce will do for 4, so you might want to double up on the chicken. I just saved more for another batch
Ingredients:
8-10 bamboo skewers (10- to 12-inch)
1 lb/450g boneless chicken breasts
Marinade/Dipping Sauce:
½ cup canned unsweetened coconut milk
½ cup smooth peanut butter
1-2 tsp soy sauce
1 tsp freshly squeezed lime juice (I used more – juice of 1 lime)
1 tsp sugar
¼ - ½ tsp Sriracha sauce ( or ¼ tsp cayenne pepper)
Directions:
1. Soak bamboo skewers for at least 20 minutes in cold water to prevent them from burning.
2. Combine the marinade ingredients in small bowl. Taste for seasoning and consistency. You might need to add more coconut milk or water to thin it if it seems too thick. It should be thin enough to brush on the chicken. Set aside one half of the sauce for dipping.
3. Cut the chicken into strips about 1 inch wide, 3-4 inches long, and ¼ - ½ inch thick (I cover the breasts with waxed paper and pound with a mallet). Thread them on the skewers and brush the chicken all over with some of the marinade. (I just tossed the chicken in the marinade before skewering, which is obviously messier… too bad I didn’t read carefully the first time I made this).
4. Marinate for a few minutes at room temperature to an hour or more in refrigerator. The longer you marinate, the more flavorful the chicken.
5. Preheat the grill to medium high. (Ruth’s note… if you don’t have a BBQ, use an indoor electric grill, stove top grill pan or the broiler of your oven). Cook the chicken skewers until they are lightly charred on one side (about 2 minutes) and flip. Cook until they are no longer pink inside (usually just another 2-3 minutes).
Mark’s important note: “Chicken cut this thin can get rubbery if it’s overcooked, so don’t let it go too long.”
Serve the chicken with reserved Peanut-Coconut dipping sauce.
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