Chicken-Apricot Skewers

Ingredients for Chicken-Apricot Skewers

• 180ml canned light unsweetened coconut milk

• Iogurte grego natural de 120ml

• 120ml smooth peanut butter

• 60ml fresh lime juice (about 2 limes)

• 2 colheres de chá (cheias) de açúcar mascavo claro

• 2 dentes de alho

• 3/4 teaspoons kosher salt plus more for seasoning

• 1/4 cup (loosely packed) coriander leaves plus sprigs for garnish

• 2 tablespoons coarsely chopped jalapeño (about 1 large

• with seeds for more heat)

• 450g skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks

• 12 firm ripe small apricots, halved, pitted

• Pimenta preta moída na hora

• 40g unsalted, dry-roasted peanuts, coarsely chopped

• Fatias de limão

• Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.

• Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

How to make Chicken-Apricot Skewers

Purée first 6 ingredients and 3/4 teaspoons salt in a blender until smooth. Add 1/4 cup coriander leaves and jalapeño and blend briefly to combine. Transfer 120ml 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).

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.

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 coriander sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

Aviso Legal

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