Ingredients
- 2 boneless skinless chicken breasts (3/4 to 1 pound total)
- 10 wooden skewers soaked for about 30 minutes before using
- 1 scallion thinly sliced
Marinade:
- 1/2 cup full-fat coconut milk
- 3 cloves garlic minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne powder
Peanut sauce:
- 1/4 cup natural creamy peanut butter
- 3 cloves garlic minced
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Instructions
- Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
- Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.
- Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
- Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.
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