Grilled Chicken Skewers With Peanut-Ginger Sauce
This flavorful recipe combines tender grilled chicken skewers with a delectable peanut sauce, infused with the zesty flavors of garlic, ginger, and Asian seasonings. The dish is easy to prepare and perfect for a delightful meal or party appetizer.
— Constant Cookbook
Ingredients
- 1 lb. chicken tenders
- 1 garlic clove, finely grated
- 1/2-inch piece fresh ginger, peeled and finely grated
- 1 Tbs. fresh lemon juice
- 1/4 cup natural peanut butter
- 1 Tbs. firmly packed brown sugar
- 1/4 cup unsweetened coconut milk
- 2 tsp. soy sauce
- 1 tsp. Asian sesame oil
- 1/4 tsp. red pepper flakes
- Canola oil for grilling
- 1 tsp. chopped roasted peanuts (optional)
Instructions
- Soak twenty 6-inch bamboo skewers in water to cover for at least 30 minutes. Prepare a charcoal or gas grill for direct-heat grilling over medium heat.
- Cut each chicken tender in half on the diagonal. Drain the skewers. Thread a chicken piece onto each skewer and place in a nonreactive baking dish.
- In a small bowl, combine the garlic, ginger, lemon juice, peanut butter, brown sugar, coconut milk, 1⁄4 cup water, soy sauce, sesame oil and red pepper flakes and whisk until smooth. Pour 1⁄4 cup of the sauce mixture over the chicken. Turn to coat the chicken in the mixture and marinate at room temperature for 10 minutes.
- Transfer the remaining sauce mixture to a small saucepan and cook over low heat, stirring occasionally, until thickened, about 5 minutes. Remove from the heat and keep warm.
- Remove the chicken skewers from the marinade and discard the marinade. Brush the grill rack with canola oil, then grill the chicken over direct heat just until cooked through, about 2 minutes on each side.
- Arrange the skewers on a warmed platter. Pour the sauce over the skewers, or pour it into a small bowl and set alongside for dipping. Sprinkle the skewers with the peanuts, if desired, and serve right away. Makes 20 skewers; serves 4 to 6.
- Adapted from Williams-Sonoma <i>New Flavors for Appetizers,</i> by Amy Sherman (Oxmoor House, 2008).
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