Next time you're grilling chicken take a break from the BBQ sauce and think Thai!
Recipe originally appeared in the 15th edition of the Barbecue Genius Grillers Handbook, and can also be found at www.onthegrill.ca.
Makes 9 appetizer size servings
Preparation Time: 1 hour + 2 hours marinating time
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 2 tablespoons peanut butter
- 1/2 cup soy sauce
- 1/2 cup lime juice, freshly squeezed
- 2 cloves garlic, minced
- Pinch of chili peppers, crushed.
- 6 boned and skinned chicken breast halves cut in 1/2" strips
- 2/3 cup peanut butter
- 1 1/2 cups coconut milk
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 4 cloves garlic, minced
- Pinch of cayenne
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- Sprig of fresh cilantro for garnish
- Combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice, garlic and crushed chilies in a shallow dish. Marinate strips of chicken for 2 hours or overnight. Meanwhile, soak wooden skewers in water to prevent burning at the time of cooking.
- Thread the chicken pieces on the skewers in a serpentine pattern.
- To make the peanut sauce, combine the peanut butter, coconut milk, lemon juice, soy sauce, brown sugar, ginger, garlic, and cayenne pepper in a saucepan over moderate heat (on the sideburner), and cook until the sauce is as thick as heavy cream, about 15 minutes. Purée briefly in a blender or a food processor. Add the chicken stock and cream and blend again until smooth. Reserve, and bring to room temperature before serving.
- Preheat barbecue on HIGH and brush grids with vegetable oil to prevent sticking. Place chicken skewers on the grill and reduce heat to MEDIUM. Cook, turning several times and basting with the marinade, for 6-8 minutes or until no longer pink on the inside. Sprinkle with chopped cilantro leaves. Serve with room temperature peanut sauce.