Saturday, September 5, 2009

Pacific Rim Chicken

I found this in the Sonoma Williams Grilling Cookbook, made some changes, and it has become a favorite of my boys. It's easy, quick and can be halved for smaller portions.

Prep time:  30 minutes with kids
Cook time:  less than 10 minutes


6 chicken, boneless, skinless
1 cup lime juice
2 tablespoon walnut oil
3 green onion, including tops
1 ½ cups coconut milk
½ cup peanut butter
¼ cup cilantro, fresh, chopped
3 tablespoons dark brown sugar
½ tsp ginger, ground
½ tsp cumin, ground
Cut chicken breasts into long strips, 1-inch wide (about 12 strips)

Place chicken in shallow, non-aluminum pan. Pour lime juice over chicken and refrigerate for 30 minutes.

In small saucepan, warm oil over medium heat. Add green onions and saute until tender, about 5 minutes.
Stir in the coconut milk, peanut butter, cilantro, brown sugar, ginger and cumin.
Cook, stirring occasionally, until sauce thickens slightly, about 5 minutes. If sauce becomes to thick, add more coconut milk. Pour sauce into bowl and let cool. (Refrigerate if making ahead).

Drain chicken, discard juice, and weave 2 chicken strips on to a skewer. Place skewers on grill, cover and open vents, and grill, turning once.
Measure 2 oz of sauce and brush over chicken during last minutes of grilling.

Transfer to a serving dish, and pass the remaining sauce with the chicken.

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