Directions:
- Combine first 7 ingredients in a food processor, and process until smooth. Add coconut milk and the next 4 ingredients (through serrano chile); process until smooth. Spoon peanut mixture into a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in refrigerator for 1 hour, turning after 30 minutes.
- Preheat grill to medium-high.
- Remove chicken from bag, and discard marinade. Thread chicken evenly onto 12 (6-inch) skewers; sprinkle evenly with salt. Grill 6 minutes on each side or until chicken is done.
- Wine Match: The slightly floral-scented Pie de Palo, Viognier (Mendoza, Argentina, $10) is layered with unctuous ripe peach and provides a fierce backbone of bright orange acidity on which this fiery-sweet dish can hang its intricate flavors. -Alexander Spacher
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.72 Kcal (849 kJ) | ||
| Calories from fat | 129.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.37g | 22% | |
|---|---|---|---|
| Sodium | 303.66mg | 13% | |
| Potassium | 278.29mg | 6% | |
| Total Carbs | 18.13g | 6% | |
| Sugars | 10.02g | 40% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 3.6g | 7% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 2.4mg | 13% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 245 Kcal (1026 kJ) | ||
| Calories from fat | 156.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 22% | |
|---|---|---|---|
| Sodium | 366.98mg | 13% | |
| Potassium | 336.32mg | 6% | |
| Total Carbs | 21.91g | 6% | |
| Sugars | 12.1g | 40% | |
| Dietary Fiber | 3.24g | 11% | |
| Protein | 4.35g | 7% | |
| Vitamin C | 7.1mg | 10% | |
| Iron | 2.9mg | 13% | |
| Calcium | 59mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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