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  • Writer's pictureAlina Gersib
    • Apr 16, 2021
    • 2 min read

Chicken Kabobs



Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.

www.thefrankincensetree.com

info@thefrankincensetree.com


Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!


Oh my!!! These chicken kabobs and the accompanying sauce are absolutely delectable. Each bite of chicken provides a tasty combination of southeast asian flavors. When you prep the kabobs, just be sure to leave at least two hours for the marinade to soak into the chicken and you will be set.


I had never made peanut sauce before and was surprised by how simple it was to create. Once you have combined the initial ingredients for the sauce, take a taste and see if you want to add anything else! I opted for a splash of rice vinegar and lime juice. In the future I think I will try throwing in a bunch of cilantro. The sauce base is yummy and easy to tweak to your personal preferences. Packed with incredible flavor, this dish is deceptively simple to make and sure to impress anyone that you serve it to!


Chicken Kabobs
.pdf
Download PDF • 1.84MB


Makes 12 Servings

Preparation Time: 2 hours 45 minutes

Cook Time: 25 minutes


Ingredients for the Kabobs:

*1/4 cup coconut milk

*2 tablespoons reduced sodium soy sauce

*2 1/2 teaspoons yellow curry powder

*1 1/2 teaspoons turmeric

*3/8 teaspoon garlic powder

*1/2 teaspoon powdered ginger

*1 tablespoon brown sugar

*1 tablespoon fish sauce

*2 pounds boneless, skinless chicken thighs, cut into

*1 inch chunks

*1 tablespoon canola oil

*Kosher salt and freshly ground black pepper, to taste


Preparation for the Kabobs:

*In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.

*In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture. *Marinate for at least 2 hours to overnight, turning the bag occasionally.

*Drain the chicken from the marinade, discarding the marinade.

*Preheat grill to medium high heat.

*Thread chicken onto skewers.

*Brush with canola oil, season with salt and pepper, to taste.

*Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.



Ingredients for the Dipping Sauce:

*2/3 cup creamy peanut butter

*1/4 cup unsweetened coconut milk

*1/2 cup pineapple juice

*1/4 cup soy sauce

*1 tablespoon brown sugar

*1 1/2 teaspoons powdered ginger

*1/4 teaspoon garlic powder

*2 cloves garlic, chopped

*3 tablespoons scallions, minced

*1/8 teaspoon hot pepper sauce


Preparation for the Dipping Sauce:

*In blender or food processor, blend all ingredients until smooth. (I recommend making the base then tasting and adjusting to your taste from there. I like my sauces tangy so I added 2 teaspoons lime juice and 1 tablespoon rice vinegar to the rest of the ingredients.)

*Set aside at room temperature until needed.

*Serve with chicken kabobs.


Recipe and Taste Tester - Alina Gersib



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