Post by Loupy on Nov 30, 2012 13:42:38 GMT -7
Grilled Curried Chicken Skewers with Spicy Peanut Sauce
Posted by Kalyn Denny @ www.kalynskitchen.com/
Recipe adapted from Fine Cooking Annual
This is a perfect main course for any phase of the South Beach Diet, as long as you use Splenda (or Stevia) and natural peanut butter without sugar.
Makes 4 main course servings
Ingredients:
4 boneless, skinless chicken breasts
Marinade Ingredients:
2 T soy sauce
2 T fresh lemon juice
1/4 cup peanut oil
2 tsp. garlic puree
1 tsp. curry powder (I used Penzey's Sweet Curry Powder)
Peanut Sauce Ingredients:
(This sauce is good on so many things, I recommend doubling or tripling the amounts here.)
2 tsp. soy sauce
2 tsp. fresh lemon juice
1/3 cup natural peanut butter (without sugar, regular or chunky)
1/3 cup coconut milk
1 tsp. Splenda or brown sugar (use Splenda for South Beach)
1/4 - 1/2 tsp. Cayenne pepper
Instructions:
Trim all visible fat and tendons from chicken breasts and cut each breast in half lengthwise to make two strips. Combine marinade ingredients in a small bowl and whisk together. Put chicken pieces and in Ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade. Let marinate in refrigerator, a minimum of a few hours, or all day.
To cook chicken, first spray grill with olive oil or nonstick grill spray, or wipe with paper towel dipped in oil if you don't have an olive oil mister. Preheat charcoal or gas grill to medium high (you can only hold your hand there for a few seconds.) Thread two chicken pieces onto each skewer, folding back and forth as many times as you can to get a lot of the chicken surface exposed to the grill. Grill chicken, turning every 3-4 minutes, until it's nicely browned and feels firm (but not hard) to the touch. (When I first posted this recipe I said the cooking time was about 15-20 minutes, but on my new natural gas grill they were perfectly cooked in 12 minutes, so check them as you cook for the tie on your grill.)
While chicken grills, whisk together soy sauce, lemon juice, peanut butter, coconut milk, Splenda or brown sugar, and cayenne pepper in small saucepan. Heat over low heat, thinning sauce with a little water if it thickens too much. Serve chicken hot, with some sauce on the side for dipping chicken pieces.
Posted by Kalyn Denny @ www.kalynskitchen.com/
Recipe adapted from Fine Cooking Annual
This is a perfect main course for any phase of the South Beach Diet, as long as you use Splenda (or Stevia) and natural peanut butter without sugar.
Makes 4 main course servings
Ingredients:
4 boneless, skinless chicken breasts
Marinade Ingredients:
2 T soy sauce
2 T fresh lemon juice
1/4 cup peanut oil
2 tsp. garlic puree
1 tsp. curry powder (I used Penzey's Sweet Curry Powder)
Peanut Sauce Ingredients:
(This sauce is good on so many things, I recommend doubling or tripling the amounts here.)
2 tsp. soy sauce
2 tsp. fresh lemon juice
1/3 cup natural peanut butter (without sugar, regular or chunky)
1/3 cup coconut milk
1 tsp. Splenda or brown sugar (use Splenda for South Beach)
1/4 - 1/2 tsp. Cayenne pepper
Instructions:
Trim all visible fat and tendons from chicken breasts and cut each breast in half lengthwise to make two strips. Combine marinade ingredients in a small bowl and whisk together. Put chicken pieces and in Ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade. Let marinate in refrigerator, a minimum of a few hours, or all day.
To cook chicken, first spray grill with olive oil or nonstick grill spray, or wipe with paper towel dipped in oil if you don't have an olive oil mister. Preheat charcoal or gas grill to medium high (you can only hold your hand there for a few seconds.) Thread two chicken pieces onto each skewer, folding back and forth as many times as you can to get a lot of the chicken surface exposed to the grill. Grill chicken, turning every 3-4 minutes, until it's nicely browned and feels firm (but not hard) to the touch. (When I first posted this recipe I said the cooking time was about 15-20 minutes, but on my new natural gas grill they were perfectly cooked in 12 minutes, so check them as you cook for the tie on your grill.)
While chicken grills, whisk together soy sauce, lemon juice, peanut butter, coconut milk, Splenda or brown sugar, and cayenne pepper in small saucepan. Heat over low heat, thinning sauce with a little water if it thickens too much. Serve chicken hot, with some sauce on the side for dipping chicken pieces.
