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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These golden skewered chicken snacks from Sue Gronholz, a field editor in Beaver Dam, Wisconsin, are marinated and grilled, then served with a zesty Thai-style peanut butter sauce. Ingredients:
2 pounds boneless skinless chicken breasts |
1/2 cup 2% milk |
6 garlic cloves, minced |
1 tablespoon brown sugar |
1 tablespoon each ground coriander, ground turmeric and ground cumin |
1 teaspoon salt |
1 teaspoon white pepper |
1/8 teaspoon coconut extract |
peanut butter sauce: |
1/3 cup peanut butter |
1/3 cup 2% milk |
2 green onions, chopped |
1 small jalapeno pepper, seeded and finely chopped |
2 to 3 tablespoons lime juice |
2 tablespoons reduced-sodium soy sauce |
1 garlic clove, minced |
1 teaspoon sugar |
1 teaspoon minced fresh cilantro |
1 teaspoon minced fresh gingerroot |
1/8 teaspoon coconut extract |
Directions:
1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
3. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce. Yield: 8 servings (1 cup sauce).
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