Chicken-Apricot Skewers
Juicy chicken and sweet apricots threaded onto skewers and grilled to perfection, served with a creamy coconut-peanut sauce. This Thai-inspired dish combines the perfect balance of sweet, tangy, and savory flavors.
Ingredients
- •¾ cup canned light unsweetened coconut milk
- •½ cup plain Greek yogurt
- •½ cup smooth peanut butter
- •¼ cup fresh lime juice
- •2 teaspoons light brown sugar
- •2 cloves garlic
- •¾ teaspoon kosher salt
- •¼ cup cilantro leaves
- •2 tablespoons jalapeño
- •1 pound skinless boneless chicken
- •12 whole apricots
- •1 to taste black pepper
- •¼ cup unsalted dry-roasted peanuts
- •4 wedges lime wedges
- •ingredient info
- •24 pieces bamboo skewers
Cooking Instructions
- 1.
Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
180 min
- 2.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
15 min
- 3.
Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.
10 min