AuthorAndreaAsian inspired, with a peanut sauce. Can be used as an appetizer if you only put a few pieces of chicken on a skewer or a main dish with veggies and rice. This chicken is also so great served over a salad with the Sesame Ginger Dressing I have posted.
You might have to pour the whole can of coconut milk into a bowl to combine the coconut creme and coconut water together to make it a creamy liquid instead of separated. Then combine all of the marinade ingredients together in a large glass bowl and stir together. I don't use metal bowls when marinating meat. It can have a reaction with acidic foods.
Cut chicken into 1" skewer sized chunks and place them into sauce, stir to coat all of the meat very well. Cover and refrigerate for at least 6 hours and up to 24 hours.
If using wooden skewers, soak them in water for at least 30 minutes. This will help the skewers to release the chicken. If you forget, honestly its not that big of a deal. Preheat oven to 450 degrees F, and line a baking sheet with parchment paper or lightly oil a pan. Thread about 4 chunks of chicken per skewer, leaving half of each skewer empty for handling. Place chicken skewers in a single layer on a lined baking sheet.
Bake chicken at 450 degrees F for 10 minutes, flip skewers, and bake for another 10 minutes or until chicken looks dry, browning in some spots, and the liquid that has been released on baking sheet has been evaporated. Or you can grill them.
While waiting for the chicken to cook, whisk together all peanut sauce ingredients in small saucepan over medium low heat until very smooth, a few minutes. Reduce to low heat to keep warm, stirring occasionally. If it seems too thick it can be thinned with a little water.
Transfer chicken skewers onto serving plate. Brush peanut sauce over chicken. Top with sliced scallions (optional) and serve while warm
OPTION: Cut chicken into chunks and don't skewer them, just put them in a baking pan (even with some veggies). Then heat the peanut sauce up in a frying pan and when the chicken is done, toss the chicken into the warm peanut sauce and serve with the veggies and rice.
Ingredients
Directions
You might have to pour the whole can of coconut milk into a bowl to combine the coconut creme and coconut water together to make it a creamy liquid instead of separated. Then combine all of the marinade ingredients together in a large glass bowl and stir together. I don't use metal bowls when marinating meat. It can have a reaction with acidic foods.
Cut chicken into 1" skewer sized chunks and place them into sauce, stir to coat all of the meat very well. Cover and refrigerate for at least 6 hours and up to 24 hours.
If using wooden skewers, soak them in water for at least 30 minutes. This will help the skewers to release the chicken. If you forget, honestly its not that big of a deal. Preheat oven to 450 degrees F, and line a baking sheet with parchment paper or lightly oil a pan. Thread about 4 chunks of chicken per skewer, leaving half of each skewer empty for handling. Place chicken skewers in a single layer on a lined baking sheet.
Bake chicken at 450 degrees F for 10 minutes, flip skewers, and bake for another 10 minutes or until chicken looks dry, browning in some spots, and the liquid that has been released on baking sheet has been evaporated. Or you can grill them.
While waiting for the chicken to cook, whisk together all peanut sauce ingredients in small saucepan over medium low heat until very smooth, a few minutes. Reduce to low heat to keep warm, stirring occasionally. If it seems too thick it can be thinned with a little water.
Transfer chicken skewers onto serving plate. Brush peanut sauce over chicken. Top with sliced scallions (optional) and serve while warm
OPTION: Cut chicken into chunks and don't skewer them, just put them in a baking pan (even with some veggies). Then heat the peanut sauce up in a frying pan and when the chicken is done, toss the chicken into the warm peanut sauce and serve with the veggies and rice.
