Chicken Brochettes, Thai-Style Peanut Butter Sauce
Comments: Mild tasting coconut brochettes.
As most of Thai dishes, these brochettes are served along with a peanut butter to dip in.
These brochettes are excellent served over jasmine rice.
Servings: 4
IngredientsPreparation
  • 1 1/2 pounds [680 g] flattened chicken white, cubed
  • Enough hot boiled drained jasmine or white rice for 4
Marinade
  • 1 1/2 cups [375 mL] coconut milk
  • 1/4 cup [60 mL] creamy peanut butter
  • Juice of 1 lime
  • 1/4 cup [60 mL] soy or fish sauce
  • 3 or 4 garlic cloves, finely chopped
  • 2 or 3 fresh seeded chili peppers, finely chopped
  • 2 to 3 tablespoons [30 to 45 mL] freshly finely chopped Italian parsley
  • 2 teaspoons [10 mL] coriander
  • 1 teaspoon [5 mL] caraway
Thai-Style Peanut Butter Sauce
  • 1 tablespoon [15 mL] peanut oil
  • 1 medium onoin, diced
  • 2 cloves garlic, minced
  • 1 fresh seeded chili pepper, finely chopped
  • 1/4 cup [60 mL] soy or fish sauce
  • 2 tablespoons [30 mL] lime juice
  • 1 1/2 cups [375 mL] coconut milk
  • 1 teaspoon [5 mL] coriander
  • 1 teaspoon [5 mL] de caraway
  • 1 cup [250 mL] crunchy peanut butter
  • 1 tablespoon [15 mL] freshly finely chopped Italian parsley
  • 4 skewers
  • Into a small bowl, whip together all marinade ingredients.
  • Evenly thread chicken cubes onto skewers; transfer brochettes into a large rectangular glass dish.
  • Pour marinade all over brochettes; leave to marinate, refrigerated for 2 to 4 hours, turning brochettes every hour.
  • Meanwhile, prepare Thai-style peanut butter sauce.
  • Preheat barbecue until charcoals become gray, almost white.
  • Remove brochettes from marinade; transfer brochettes onto hot barbecue rack.
  • Barbecue turning brochettes from time to time for 7 to 10 minutes, until chicken is no longer pink inside.
  • Evenly arrange hot boiled drained jasmine or white rice onto 4 individual plates.
  • Using a fork, push chicken cubes over bed of rice.
  • Serve brochettes immediately, along with Thai-style peanut butter sauce into individual small bowls.
Thai-Style Peanut Butter Sauce
  • Heat peanut oil into a frypan until hot.
  • Stirring, brown together onion dices, minced garlic and finely chopped chilil pepper into hot oil for approximately 4 minutes.
  • Then stir soy or fish sauce, lime juice, coconut milk, coriander and caraway into mixture.
  • Stir in crunchy peanut butter, until really well combined.
  • Bring sauce to a boil; then leave sauce to simmer over low heat, stirring often until of desired consistency.
  • Remove sauce from heat, mix in freshly finely chopped Italian parsley, and serve.