This was a fun Sunday afternoon dinner; it feeds 4 to 6 people. Cut up the chicken and put into the marinade the day before. The day you are making it; start to preheat the grill, then put the chicken on the skewers, then start the rice, then make the sauce, then grill the chicken. Comes together fast once the chicken has marinated. I marinated the chicken breasts for the recommended 24 hours and it was awesome.
Chicken Skewers with Peanut Sauce and Coconut Rice
Chicken
2 Pounds boneless skinless chicken thighs or breasts
¼ Cup vegetable oil
2 Tablespoons fresh lime juice
2 Tablespoons Thai Red Curry paste
1 Tablespoon minced garlic
1 teaspoon salt
¼ teaspoon black pepper
2 green onion, sliced thin
Lime wedges for serving
Rice
1 (14 oz.) can unsweetened coconut milk - minus the ½ cup for dipping sauce
1 ½ Cups water
2 teaspoons sugar
1 teaspoon salt
1 ½ Cups Jasmine Rice
Chicken Dipping Sauce
½ Cup coconut milk, stir before measuring
1/3 Cup peanut butter
1 Tablespoon fresh lime juice
1 Tablespoon Soy Sauce
1 Tablespoon Thai Red Curry Paste
Chicken; Cut the chicken into about 1 ½ inch pieces. In a medium bowl whisk the vegetable oil, lime juice, curry paste, garlic, salt, pepper together. Add the chicken to the bowl and mix well. Cover and refrigerate for 1 hour to 24 hours. Heat your grill to about 375-400 degrees. Prepare the grill for direct cooking. Thread the chicken pieces on to skewers so that they are just touching but not packed together.
Grill the chicken skewers over direct heat with the lid closed until the meat is firm to the touch and opaque all the way to the center. Turning once or twice it should take 8-10 minutes. Arrange the skewers on a platter and garnish with the sliced green onions.
RICE Open the can of coconut milk and pour into a medium saucepan. It will be liquid on one end of the can and solid on the other so stir to make smooth. Measure out ½ cup for the dipping sauce and set aside. Add in all other ingredients. Bring to a boil, then stir, COVER, and reduce to a simmer. Cook for 20 minutes. Remove from heat and let sit 5 minutes.
DIPPING SAUCE: in a small saucepan, combine all ingredients. Cook over medium heat until it comes to a gentle simmer. Remove from heat and set aside.
Serve together with the dipping sauce and lime wedges and the coconut rice.
To make Gluten Free use Gluten Free soy sauce. Dairy Free ask written.