The other night, I posted a recipe for Classic Cucumber Salad. This made a friend of mine say that she wanted chicken skewers with peanut sauce. Mmmmm…. Peanut Sauce. From there, it was a grown up woman version of giving a pig a pancake. Mama wants what mama wants!
Chicken skewers are best when the chicken is marinated but sometimes we just aren’t that organized and we have to wing it. So I did and came up with some fast chicken skewers with pretty tasty peanut sauce in no time at all.
Fastest Ever Chicken Skewers with Peanut Sauce
1 lb chicken in pieces that can be skewered – 1 inch wide, 2 inches long, and 1/2 inch thick
1 cup coconut milk
1/3 onion, chopped
2 cloves garlic, crushed
1/2 peanut butter
1/2 tsp curry
1/4 tsp turmeric
3/4 vegetable stock – I used Wegman’s Thai Culinary Stock
- Preheat oven to 400 and put chicken on the skewers.
- Saute the onion and garlic in olive oil until transluscent.
- Add the coconut milk, peanut butter, vegetable stock and spices and simmer until nice and thick.
- Bake the chicken for about ten minute, brush with some of the peanut sauce and keep baking for another ten minutes. Turn, brush with more sauce, and bake for about another ten minutes until cooked thoroughly.
We were very happy with the outcome of our very spontaneous dinner. The peanut sauce was very flavorful, and even though the chicken wasn’t grilled, it was ready fast and no one had to stand out in the blazing heat, sweating over a hot grill, sacrificing body and spirit for a few crispy pieces chicken grilled to perfection.
There was plenty of sauce for those of us who wanted extra, and enough for one more meal. Always a win.
I also served the chicken with lime wedges and soy sauce. I keep looking at the bottle in the picture and thinking it’s beer. Beer would also be good with this.
The heat continues in Central Maryland for a few more days. You may want to save this recipe for cooler weather, or just embrace the heat.