THAI PEANUT YAKITORI CHICKEN
Japanese-style chicken skewers with a tangy Thai twist. The coconut milk and peanut butter make for very tender, juicy chicken. Fresh ingredients make this recipe even better, and you don't make a mess of your grill! Serve with steamed or fried rice.
Provided by chef_fiizeru
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.
- Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
- Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.
- Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.
Nutrition Facts : Calories 522.9 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 38.1 g, Fiber 4.3 g, Protein 35.3 g, SaturatedFat 17.6 g, Sodium 1136.2 mg, Sugar 5.9 g
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