Skewered Chicken With Peanut Sauce

"This Southeast Asian recipe is posted just as I begin Zaar's World Tour 4! Preparation time does not include time (over 5 minutes) is chicken is left in marinade longer."
 
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photo by Southern Polar Bear photo by Southern Polar Bear
photo by Southern Polar Bear
photo by Southern Polar Bear photo by Southern Polar Bear
Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Put peanut butter into a small saucepan over medium heat, then add curry & enough coconut milk to achieve a creamy considtency.
  • Cook over low heat, whisking for about 5 minutes, but DO NOT BOIL.
  • Stir in soy sauce & lime juice, then remove from heat.
  • Place chicken breasts in shallow bowl & pour marinade over breasts, turning to coat completely.
  • Marinate chicken anywhere from 5 minutes up to an hour.
  • Start charcoal or gas grill or preheat broiler ~ Fire should only be moderately hot.
  • Grill or broil slowly, about 10-12 minutes or until nicely browned & cooked through.
  • Serve hot with fresh lime juice, a lime wedge & some cilantro for garnish.

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Reviews

  1. Loved this chicken! Made as directed but did not garnish with the cilantro. The lime was a great touch, perfect with the other flavors. This recipe produced delicious, moist and flavorful chicken - thanks for sharing the recipe!
     
  2. We had high hopes for this but it wasn't too good.
     
  3. made this for lunch today. Was every bit as good as my favorite Chinese joint. Don't see any need to change a thing. You're gonna make me fat Syd with recipes like this! :)
     
  4. This was WELL ENJOYED by all of us. This was one great marinade too. Love the coconut milk too. Made recipe as posted without any changes. Granted it was a little chilly out, it was worth it. Great tasting chicken and plan to repeat again. The flavor is worth trying this recipe Made for PRMR tag.
     
  5. These are really good! They are very easy to prepare and are fun to cook over the BBQ on a hot summer's night. The recipe doesn't require any necessary changes, but I made two little changes to suite my family's taste. I always cook with garlic (if I can), so I added two cloves of fresh garlic and, to heat it up a little more for my husband, I added 1/4 tsp. of crushed red chili peppers to his portion of the peanut sauce. Made for the spring 2008 Camera-less Chef event. Thanks for a great recipe, Sydney Mike, we will make this recipe often!
     
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