Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Serve skewers with rice noodles tossed with cilantro, sesame seeds, and dark sesame oil; top with thinly sliced cucumber. If using a gas grill, preheat it during the last 20 minutes of marinating time. By the time chicken is threaded onto skewers, the grill should be heated.

Recipe by Cooking Light July 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
27 mins
total:
1 hr 27 mins
Yield:
4 servings (serving size: 3 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

300 calories; fat 15.2g; saturated fat 2.7g; mono fat 6.1g; poly fat 4.7g; protein 24.6g; carbohydrates 17.5g; fiber 2.1g; cholesterol 86mg; iron 2.2mg; sodium 508mg; calcium 51mg.
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