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Thai Chicken Skewers

August 13, 2017 by Chef K

One thing that I recently realized about skewers is that they puncture things. (Brilliant, I know). They puncture chicken breasts, ziplock bags, garbage bags, and vampire hearts. If you use a ziplock bag, be sure to think carefully about the placement of these bag destroyers or else you may end up with marinade all over your countertops.

Here is a picture of the ingredients before cooking. That is the marinade there on the right, not my cold cereal from breakfast. It might be surprisingly light colored, but that’s exactly what you want.

These wooden stakes should also be well soaked in water and kept away from extended time in high heat, or else you might end up with what some people call a “fire”. After our fire alarm went off and some excessive fanning of the kitchen, we decided the chicken was done. We definitely recommend grilling outside on a real grill, unlike we did with an Optigrill. It cooks the chicken better and no fire alarms will go off.

At the end of creating this dish, our wooden skewers had taken on a lovely burnt appeal, but the chicken was fantastic. And that’s all that matters.

Keep your fire on the food, not the floor,
Your favorite alternative chefs, K & T

Print

Thai Chicken Skewers

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

Chicken

  • 3 Chicken Breasts
  • ¼ cup Coconut Aminos
  • 1 cup Coconut Milk
  • 2 tbsp Honey
  • 3 Bird’s Eye Chili Peppers sliced into thin rings
  • 1 Lime Juice
  • 3 Garlic minced
  • ½ inch Ginger finely grated
  • Cilantro

Peanut Sauce

  • ⅓ cup Creamy Peanut Butter
  • 2 tbsp Tamari
  • 6 tbsp Water
  • 1 tbsp Honey
  • 1 ½ tsp Sesame Oil
  • ½ Lime Juice

Instructions

Marinade

  1. Mix together coconut aminos, coconut milk, honey, chili peppers, lime juice, garlic, and ginger.

Chicken

  1. Cut into approx. one inch cubes and thread onto skewers.

  2. Place skewers in a shallow dish. Pour marinade and let sit for an hour. If you don’t have a shallow dish like me and Chef K, use a ziploc bag to marinate your chicken. Be careful not to skewer the bag though!

  3. After an hour, grill the chicken for 7 minutes and then grill until no longer pink on the other side. Tip: If you feel like your chicken is grilling too quickly on the outside, pull your chicken off the grill and finish it off in the oven so that it doesn’t become black on the outside.

Peanut Sauce

  1. Combine all ingredients and whisk until well combined into a smooth sauce.

To Serve

  1. Plate skewers and drizzle with the peanut sauce. Sprinkle some chopped cilantro to garnish.

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Filed Under: Dairy Free, Entree, Gluten Free, Recipe, Savory Tagged With: chicken, clean eating, dairy free, entree, gluten free, peanut sauce, savory, thai inspired

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