MARINADE/SAUCE: Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a gallon sized freezer size bag and add in 3 tablespoons olive oil (for the marinade) and squish it up to mix well. Add chicken to bag with marinade, seal well, and squish it up again to evenly coat. Marinate in the refrigerator 6 hours up to overnight turning occasionally. Refrigerate remaining marinade/sauce separately to use in the sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
SAUCE: Add reserved marinade/sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (29%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 131.5mg||40 %|
|Sodium 1455mg||50 %|
|Potassium 664mg||17 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 15g|
|Protein 54.3g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 405
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