Average Rating: 0TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min
YIELD: 2-1/2 dozen.Ingredients
- 3 pounds boneless skinless chicken breast halves
- 1/2 cup orange juice
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup lime juice
- 2 tablespoons chunky peanut butter
- 2 garlic cloves, minced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ancho chili pepper
SAUCE:- 3/4 cup coconut milk
- 1/2 cup chunky peanut butter
- 1/4 cup lemon juice
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh gingerroot
- 1 teaspoon crushed red pepper flakes
- 1/2 cup heavy whipping cream
- Minced fresh cilantro
Instructions
- 1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a small bowl, combine the orange juice, soy sauce, lime juice, peanut butter, garlic, curry powder, cumin and chili pepper.
- 2. Pour 1 cup mixture into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining mixture.
- 3. Drain chicken and discard marinade. Thread chicken onto 30 metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until no longer pink, basting with reserved juice mixture.
- 4. Meanwhile, in a small saucepan, combine the coconut milk, peanut butter, lemon juice, soy sauce, brown sugar, garlic, ginger and pepper flakes. Cook and stir over medium heat until smooth. Cool slightly. Transfer to a food processor; add cream. Cover and process until smooth. Sprinkle chicken with cilantro. Serve chicken warm with sauce.
Nutrition Facts
1 each: 110 calories, 6g fat (3g saturated fat), 30mg cholesterol, 196mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 11g protein.
