When you’re ready to grill something a little different with a hint of the exotic but super easy to make, try skewered chicken with peanut sauce. Chances are good that you already have most of these ingredients in your pantry: peanut butter, soy sauce curry powder. Well, canned coconut milk may be a bit of a stretch and might require a run to the grocery. But hey, you’re going shopping anyway to pick up chicken thighs. This recipe from one of my faves, former New York Times food writer Mark Bittman, magically wafts you away to a Singapore food stall. You can munch the deliciously marinated tidbits right off the stick while planning your evening drink at the Raffles Hotel. Or if you’d prefer, stay home, grill in your backyard and enjoy!
Skewered Chicken with Peanut Sauce
Yield: 4 servings Time: 30 minutes
- ½ cup natural peanut butter, preferably chunky
- 1 tablespoon curry paste or curry powder, or to taste
- ½ teaspoon salt
- ¾ cup fresh or canned coconut milk, approximately
- 1 tablespoon nam pla or soy sauce
- 1 tablespoon lime juice
- 1 ½ to 2 pounds boneless chicken thighs, cut into large chunks
- Chopped fresh cilantro leaves for garnish
- Lime wedges
- Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
- Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
- Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.
Read More: While you’re grilling, check out more from The New York Times with 19 Chicken Dishes You Should Totally Make This Summer.