I'M BACK! A month of vacation and I'm back in the saddle. Now I know I said "more veggie dishes to come!" but I just had to post this AMAZYING BBQ chicken marinade recipe before you tuck those grills away for the winter. My friend, and might I add, amazing cook, TiAnn made this for a fun get together. It was delicious! Easily the most flavorful grilled chicken I've yet encountered. Quite a cook- she and her hubby could measure right up there will some of the "Pit Masters."
Thai Chicken Skewer Wraps (Cuisine at Home magazine)
*She used the chicken marinade on some chicken breast tenders and BBQ'd them. She said the Wraps recipe is really good too, though.
Makes 16 skewers, about 2 cups sauce
1 cup fresh cilantro leaves, packed
6 T. brown sugar, divided
6 T. fresh lime juice, divided
2 T. Thai red curry paste, divided
1/4 tsp red pepper flakes
Salt to taste
2 lbs. boneless skinless chicken breast, sliced into 1/4” thick strips
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup shallots, chopped
1/4 cup soy sauce
2 T. fresh ginger, chopped
3 garlic cloves, chopped
16 Boston or bibb lettuce leaves
16 strips each red bell pepper and cucumber
Blend cilantro, 4 T. brown sugar, 2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor till smooth.
Pour over chicken, toss to coat, and marinate 10 min. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.
Process 2 T. brown sugar, 4 T. lime juice and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger and garlic in the processor (no need to wash the bowl) until smooth. Transfer to a serving dish.
Thread chicken onto 32 skewers. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches till browned and cooked though, 6 min.
To serve wrap a lettuce leaf around 2 strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.