Chicken Skewers with Peanut-Ginger Marinade (Aida Mollenkamp) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
|
Ingredients:
1/2 cup freshly squeezed orange juice |
1 orange, zested (about 2 teaspoons) |
1/2 cup smooth natural peanut butter |
2 tablespoons packed dark brown sugar |
1/4 cup light soy sauce |
2 teaspoons peeled grated fresh ginger |
4 medium cloves garlic, minced |
1 teaspoon red pepper flakes |
1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips |
oil, for grill grate |
skewers (soaked in water for 20 minutes if wooden) |
1/4 cup roughly chopped fresh cilantro leaves, for serving |
1/3 cup roughly chopped roasted, salted peanuts, for serving |
Directions:
1. In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes or up to 2 hours.
2. Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.
|
|