THAI MARINATED GRILLED CHICKEN SKEWERS

THAI MARINATED GRILLED CHICKEN SKEWERS
From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow.

Serves 4 to 6

My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.

Special equipment: 24 wooden skewers

3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
Marinade:
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamom
Peanut Coconut Sauce (recipe follows), for serving
1. Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.

2. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

3. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over half-way through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.

4. Serve the Peanut Coconut Sauce alongside.

Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.

PEANUT COCONUT SAUCE
From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow.

Makes almost 2 cups

Some people love ketchup; others, barbecue sauce. In our home, this peanut coconut sauce is king. My daughter Abigail loves it so much that I often jokingly offer her some chicken with her sauce! She usually responds with a snarky grin, "More sauce, please."

One 13.5-ounce can coconut milk
1/4 cup creamy peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1-1/2 teaspoons red curry paste
1. Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

Cook's Note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.

Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.