Orange-Peanut Chicken Skewers

Juicy chicken strips grilled with a citrus-peanut marinade and served with a rich, coconut-orange dipping sauce.

Recipe Information

Total Time:

Yield:

16 appetizers

Ingredients

1 (14-ounce) can light coconut milk

6 tablespoons creamy peanut butter

6 tablespoons soy sauce

1 tablespoon orange zest

¼ cup fresh orange juice

¼ teaspoon ground cayenne pepper

¼ teaspoon freshly ground black pepper

1½ pounds boneless, skinless chicken breasts, cut lengthwise into ½-inch-wide strips

16 wooden skewers

Chili-lime peanuts, for garnish

Orange wedges, for garnish

Cilantro, for garnish

Directions

In 13×9-inch baking dish, whisk together coconut milk, peanut butter, soy sauce, orange zest, orange juice, and cayenne and black peppers. Add chicken strips; turn to coat. Cover pan with plastic wrap and refrigerate for 2 to 24 hours.
Soak wooden skewers in water at least 30 minutes. In a colander set over a medium saucepan, drain chicken, reserving sauce. Bring sauce to a full boil; reduce heat. Gently boil for 5 minutes.
Meanwhile, preheat a grill pan over medium heat.* Thread chicken strips accordion-style onto soaked skewers. Cook chicken skewers in grill pan for 8 to 10 minutes or until chicken reaches 165°F, turning once.
To serve, pour sauce into a serving bowl; garnish with chili-lime peanuts, if desired. Arrange chicken skewers on a serving platter. Garnish with orange wedges and cilantro, if desired.

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*To broil: Preheat oven broiler to high. Set a wire rack in a rimmed baking pan; lightly spray rack with nonstick cooking spray. Place chicken skewers on prepared rack. Broil 6 inches from heat for 6 to 8 minutes or until chicken reaches 165°F, turning once.