Coconut milk and curry-marinated chicken grilled on skewers and dipped in a simple and sweet peanut sauce. Peanut Sauce Chicken uses pantry staples, yet is flavorful, and easy to make.
MARINATE CHICKEN: Cut the chicken into 1-inch cubes and place in a large zipper-top plastic bag or resealable container. In a medium-sized bowl, whisk together 1/4 cup coconut milk, 1 tablespoon curry powder, 2 teaspoons red curry paste, 1 teaspoon sugar, 1 teaspoon salt, and 1/8 teaspoon pepper. Whisk until smooth and then pour over the chicken. Knead the plastic bag to coat the chicken. Seal the bag and place in the refrigerator for at least 30 minutes and up to 8 hours or overnight.
COOK CHICKEN (GRILL): Thread chicken onto soaked wooden skewers (See Note 2). Preheat the grill to medium-high heat (400 degrees F). Grill on preheated grill for 2-4 minutes per side (usually takes total of 6 minutes) or until chicken is grilled to 160 degrees F when tested with a cooking thermometer. Remove from the grill to a plate. Cover with foil and allow to rest for 5 minutes.
COOK CHICKEN (STOVETOP): Alternatively, add 1 and 1/2 tablespoons oil in a very large non-stick pan over medium-high heat. Add the skewers (in batches; don't overcrowd the pan) and cook for 2-3 minutes on each side or until golden brown and cooked through. Test with a cooking thermometer; chicken should be 160 degrees F. Remove from the pan to a plate. Cover with foil and allow to rest for 5 minutes.
SAUCE: In a small powerful blender jar (I use a mini Blendtec/twister jar) add 1/4 cup creamy peanut butter, 3 tablespoons honey (See Note 3), 2 tablespoons olive oil, 1 tablespoon + 2 teaspoons water, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low-sodium soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional, depending on your preference for heat), and 1/4 teaspoon salt. Blend until smooth and refrigerate while finishing everything else.
COCONUT RICE (OPTIONAL): Combine 1 cup basmati rice, 1 and 1/2 cups coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes. Fluff the rice and divide on plates.
FINISHING: If you prepared the rice, divide it evenly among plates. Top with cooked chicken skewers. Add a side of peanut sauce. Garnish chicken and rice with fresh cilantro, fresh lime wedges, and crushed peanuts. Enjoy immediately.
Notes
Note 1: Rice: We love this dish with plain or coconut basmati rice. The recipe instructions share how to make coconut basmati rice. Here's how to make plain basmati rice:
Measure 1 cup rice and rinse in a fine-mesh sieve until the water runs clear.
Place the rice in a bowl and cover it with water to soak for about 5-10 minutes.
While the rice is soaking, fill a large pot with water and set to boil.
Once the water is at a rolling boil, drain the rice and add it to the pot.
Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork.
Note 2:Skewers: Soak wooden skewers in water for 10-30 minutes before adding chicken onto the skewers. This keeps the skewers from burning on the grill.Note 3:Sweetness: We love this sauce exactly how it's written, but it is quite sweet. If you prefer less sweetness, add honey slowly or add some red pepper flakes to make it a bit spicier.