This recipe became a quick fan favorite of the household. While making this is actually very easy, if you want it done well it’s not something you can whip up quickly from scratch when you get home from work. Rather it requires at least 6 hours of marinading in the refrigerator. Now what I found was I made the marinade and all the setup the night before, and after I got the kids on the bus I threw skewers in the marinade while I was at work. Then it’s a quick throw in the oven when we get home and yum.
INGREDIENTS
2 boneless skinless chicken breasts (¾ to 1 pound total)
10 wooden skewers soaked for about 30 minutes before using
1 scallion thinly sliced
Marinade:
½ cup full-fat coconut milk
3 cloves garlic minced
½ tsp curry powder
½ tsp salt
½ tsp ground black pepper
¼ tsp cayenne powder
Peanut sauce:
¼ cup natural creamy peanut butter
3 cloves garlic minced
2 Tbsp sesame oil
1 Tbsp olive oil
1 Tbsp soy sauce
1 Tbsp lime juice
INSTRUCTIONS
01. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1-inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
02. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
03. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
What do you think? Did you try it? How did it turn out?