Thai Peanut Yakitori Chicken recipe

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Ingredients

1 (14 ounce) can coconut milk
1 cup peanut butter
¼ cup rice vinegar
¼ cup lime juice
2 tablespoons sriracha sauce
2 tablespoons fish sauce
2 tablespoons soy sauce (such as Kikkoman®)
2 tablespoons crushed dried mint
3 cloves garlic, minced
1 ½ teaspoons curry powder
1 ½ teaspoons brown sugar, or more to taste
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
1 ½ pounds skinless, boneless chicken breasts, cut into 1-1/2-inch chunks
6 bamboo skewers, soaked in water for 30 minutes
6 green onions, white parts only, cut into 1-1/2-inch pieces

Nutrition Info

522.9 calories
carbohydrate: 16 g
cholesterol: 58.5 mg
fat: 38.1 g
fiber: 4.3 g
protein: 35.3 g
saturatedFat: 17.6 g
servingSize: -
sodium: 1136.2 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.

  2. Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.

  3. Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.

  4. Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.

  5. Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.

Recipe Yield

6 skewers

Recipe Note

Japanese-style chicken skewers with a tangy Thai twist. The coconut milk and peanut butter make for very tender, juicy chicken. Fresh ingredients make this recipe even better, and you don't make a mess of your grill! Serve with steamed or fried rice.

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