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A delicious blend of peanut butter and coconut milk makes this the perfect appetizer or entree to serve along with coconut rice.
Using a mallet, flatten chicken and cut into strips, set aside.
In a medium bowl combine coconut milk, peanut butter, soy sauce, curry powder, brown sugar and ground ginger and mix well. Toss with chicken and set in refrigerator to marinate for 2-3 hours. If you are going to grill the skewers, then at about 20 minutes before you are done marinating, soak your wooden skewers in a bowl of water.
Weave wooden skewers through the center of the chicken strips.
On the grill- Spray nonstick cooking spray on grill grates. Preheat grill to medium-high heat. Grill the skewers for 5-7 minutes per side, until no longer pink in the center and internal temperature is at least 165 degrees F.
In the oven – Preheat oven to 375 degrees F. Place chicken skewers on a nonstick baking sheet. Bake in preheated oven for approximately 40-45 minutes, until no longer pink in the center and internal temperature is at least 165 degrees F.
FOR PEANUT DIPPING SAUCE-
In a medium bowl combine all of the dipping sauce ingredients (except the chopped peanuts) and stir well. Chill in refrigerator until ready to serve. Garnish with chopped peanuts.
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