- 2 wholes chicken breasts, boned and skinned
- 1/4 cups canned coconut milk
- 1/4 cups smooth peanut butter’1 tablespoon fresh lime juice
- 2 1/4 teaspoons brown sugar, packed
- 3/4 teaspoons chopped fresh ginger
- 3/4 teaspoons finely diced jalapeno
- 1/4 teaspoons tahini, or sesame oil (optional)
- 1 dash of turmeric
- 1 dash of ground cloves
- 4 teaspoons peanut oil
- 24 woodens skewers
Makes 24 skewers:
1. Cut the chicken breasts lengthwise into strips that are about ¼-inch wide and 2-3 inches long. Set aside.
2. In a medium bowl, whisk together the coconut milk, peanut butter and lime juice
3. Stir in the brown sugar, ginger, green onion, jalapeno, tahini, crushed red pepper, turmeric and cloves.
4. Slowly whisk in the oil, beating until completely blended.
5. Skewer the chicken by threading each piece in an S-shape onto a skewer. Place skewers in a shallow pan and base with marinade, reserving some marinade for dipping. Cover and chill for 2 hours.
6. Heat the grill or barbecue and cook skewered chicken over medium-high heat until it is no longer pink, about 3 minutes on each side.
Accompaniments: Serve over a bed of white or wild rice, orzo, or couscous. Vegetable of your choice.
