This Asian-inspired grilled chicken on a skewer is easy to eat as an appetizer and works well as a main dish along with your favorite salad.
Ingredients
2 lb boneless, skinless chicken breasts, halved and cut into thin strips
2 cups coconut milk
1 tbsp. fresh lime juice
1 tbsp. red curry paste
1 tbsp. fish sauce
tbsp. chopped cilantro
2 tsp. chopped ginger
2 cloves garlic, minced
tsp. kosher salt
1 tsp. creamy peanut butter
tbsp. lime juice
2 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. water
1 tbsp. honey
cup grated ginger
1 Food Prep
In a large bowl, combine the ingredients for the marinade, and stir well. Place the chicken strips into a large, resealable plastic bag and add the marinade. Remove as much air as possible from the bag while sealing. Refrigerate for 4–6 hours.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving.
Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.
2 Grill Prep
-
Fuel: We recommend Charcoal
-
Method: Direct-Heat Grilling
-
Temp: 400°F (Medium Heat)
3 The Cook
-
-
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
-
Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer.
-
Serve immediately with peanut sauce.
-