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Chicken Apricot Skewers

August 12, 2012

This dish reminds me of a Thai Satay type of thing, but the addition of grilled apricots give it a nice summer twist.  When making Chicken Apricot Skewers, make sure you soak the skewers in water for an hour, so they won’t burn as fast on the grill.  Also, the use of 2 skewers holds the chicken and fruit in place much better so things don’t twirl around as much.  We made enough of this BonAppetit adapted recipe for six, which is what the recipe yields, but three of us made a serious dent in them.  The perfect side dish for this is Thai sticky rice, which is fun to make, and you can google to recipe.  This is Steve R Morse with another summer opportunity to fire up the grill.

3/4 c canned unsweetened coconut milk

1/2 c plain greek yogurt

1/2 c peanut butter

1/4 c lime juice

2 t light brown sugar

2 garlic cloves

2/3 t kosher salt

1/4 c cilantro plus more sprigs for garnish

2 T chopped jalapeno (about 1 large)

1 lb skinless boneless chicken breast cut into 1 inch chunks

12 firm ripe apricots, halved, pitted

fresh ground black pepper

1/4 c unsalted dry roasted peanuts, chopped

lime wedges

Puree first 6 ingredients and 3/4 t salt in a blender until smooth.  Add 1/4 c cilantro and jalapeno and blend briefly to combine.  Transfer 1/2 c marinade to a small bowl; cover and chill for serving (return to room temperature before use).  Place remaining marinade in a resealable plastic bag: add chicken, seal bag, turn to coat and chill overnight.  Thread chicken and apricot halves unto 2 skewers, alternating between chicken and fruit.  Grill on one side for 304 minutes, developing a nice char.  Flip skewers and repeat on other side.  Move to cooler part of grill and continue to cook until chicken is cooked through, about 4 minutes longer.  Transfer to serving platter, sprinkle with chopped peanuts, cilantro springs and a drizzle of reserved marinade.  Serve with lime wedges to squeeze over.  Enjoy!!!

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From → Recipes

2 Comments
  1. That really looks good. I like the idea of using coconut milk in a marinade. That could be very versatile!

    • Thanks for the comment. Coconut milk seems to give it a subtle richness without pushing it over the edge. I hope you enjoy it.

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