Name: Caribbean Chicken Skewers With Spicy Peanut Sauce
Yield: 8 servings

The Recipe Bin: Caribbean - Appetizers & Snacks

Caribbean Chicken Skewers With Spicy Peanut Sauce



Curry Marinade: ¼ cup Coconut Milk 1 tsp Red Curry Paste 1 tsp Brown Sugar 1 tbsp Chopped Cilantro ½ tbsp Curry Powder Salt And Fresh-ground Black Pepper (To Taste) 2 lbs Boneless Chicken Breasts	Peanut Sauce: ½ cup Coconut Milk 1 tbsp Red Curry Paste (Or To Taste) ¼ cup Chunky Peanut Butter (For A Nice Texture Contrast) ¼ cup Chicken Broth ¼ cup Brown Sugar 1 tbsp Fresh Lime Juice ½ tsp Salt



In a bowl, combine all the marinade ingredients except the chicken.
Bring the coconut milk to a simmer in a nonreactive saucepan.
Prepare grill and thread marinated chicken strips onto soaked bamboo skewers.
270 calories, 49 percent calories from fat, 15 grams total fat, 69 milligrams cholesterol, 6 grams saturated fat, 27 grams protein, 8 grams carbohydrates, 1 gram total fiber, 284 milligrams sodium, 6 grams total sugars, 7 grams net carbs.
50 calories, 69 percent calories from fat, 4 grams total fat, .08 milligram cholesterol, 2 grams saturated fat, 1 gram protein, 4 grams carbohydrates, .49 gram total fiber, 112 milligrams sodium, 3 grams total sugars, 3 grams net carbs.
Slice the chicken into 3-inch-by-1-inch strips and add to the marinade.
Whisk in the curry paste 1 to 2 minutes until dissolved.
Place on grill and cook 5 to 7 minutes, or until cooked through, turning once.
Turn chicken to coat, cover and refrigerate up to 4 hours.
Whisk in peanut butter, broth and sugar.
This should give you nice grill marks.
Soak bamboo skewers in water at least 20 minutes before preparing to cook meat.
Reduce heat and cook, stirring, about 5 minutes, until smooth.
Serve with peanut sauce.
Remove from heat and add lime juice and salt.
Set aside to cool to room temperature.


Makes approximately 8 servings.

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Database Last Updated: March 27 2024.
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