Grilled Chicken Skewers with Spicy Peanut Sauce

Cook, Dinner, Mains, Recipes, Weeknight Dinner

You can adjust the amount of spice to suit your taste in this creamy, and always popular, Asian peanut sauce. Use a combination of colored bell peppers, such as red and yellow, for visual appeal. If you like, round out the meal with a side of tabbouleh.

 

Grilled Chicken Skewers with Spicy Peanut Sauce

 

1 Tbs. canola oil

1/3 cup low-sodium creamy peanut butter

1/3 cup light coconut milk

1 1/2 Tbs. fresh lime juice

1 1/2 Tbs. light brown sugar, firmly packed

3 1/2 tsp. low-sodium soy sauce

1 1/2 tsp. Asian red chile paste

1 1/2 lb. boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

2 bell peppers, seeded and cut into 1 1/2-inch chunks

1 Tbs. olive oil

1/4 tsp. sea salt

1/4 tsp. freshly ground pepper

 

Build a hot fire in a charcoal grill or preheat a gas grill to medium-high. Brush grill rack with canola oil.

 

In a bowl, whisk together peanut butter, coconut milk, lime juice, brown sugar, soy sauce and red chile paste. Transfer sauce to a serving bowl or bowls and set aside.

 

Thread chicken and bell pepper pieces alternately onto 8 metal or soaked wooden skewers, dividing them evenly. Lightly brush with olive oil and sprinkle with salt and pepper.

 

Grill skewers directly over heat until chicken is nicely grill-marked on first side, about 3 minutes. Turn and grill until chicken is browned on second side and opaque throughout, 2 to 3 minutes longer. Remove from grill and serve right away, with peanut sauce for dipping. Serves 4.

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