Island Charred Chicken Skewers with Tangy Peanut Glaze

Name: Island Charred Chicken Skewers with Tangy Peanut Glaze
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 teaspoon ground cumin; 0.5 teaspoon white pepper; 1.25 teaspoon salt; 2 tablespoon vegetable oil; 0.5 cup creamy peanut butter; 0.25 cup water; 2 tablespoon lime juice; 2 tablespoon soy sauce; 1 tablespoon brown sugar; 1 clove garlic (minced); 1 teaspoon fresh ginger (grated); 2 cup jasmine rice (uncooked); 2 cucumbers (large, thinly sliced); 0.25 cup rice vinegar; 1 tablespoon sugar; 12 bamboo skewers (soaked in water if wooden)

Succulent chicken marinated in aromatic spices and grilled to perfection, then coated in a sweet and tangy peanut glaze. Served with fluffy jasmine rice and a refreshing cucumber salad.

Prep: 30 min
Cook: 30 min
Total: 1 hr
Servings: 6
Cuisine: Indonesian
Difficulty: Easy
Cost: $2.79/serving

Dietary

Dairy-Free
Egg-Free
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cumin
0.5 teaspoon white pepper
1.25 teaspoon salt
2 tablespoon vegetable oil
0.5 cup creamy peanut butter
0.25 cup water
2 tablespoon lime juice
2 tablespoon soy sauce
1 tablespoon brown sugar
1 clove garlic (minced)
1 teaspoon fresh ginger (grated)
2 cup jasmine rice (uncooked)
2 cucumbers (large, thinly sliced)
0.25 cup rice vinegar
1 tablespoon sugar
12 bamboo skewers (soaked in water if wooden)

Instructions

In a medium bowl, combine the cubed chicken with 1 tablespoon ground coriander, 1 tablespoon ground turmeric, 1 teaspoon ground cumin, 1/2 teaspoon white pepper, 1 teaspoon salt, and 2 tablespoons vegetable oil. Mix well to coat the chicken. Thread the chicken onto the soaked bamboo skewers, about 4-5 pieces per skewer. Set aside to marinate for at least 15 minutes while preparing the sides and sauce.
Cook the jasmine rice according to package directions. Typically, combine 2 cups jasmine rice with 4 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and rice is fluffy.
For the peanut glaze, combine 1/2 cup creamy peanut butter, 1/4 cup water, 2 tablespoons lime juice, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 clove minced garlic, and 1 teaspoon grated fresh ginger in a small saucepan. Heat over medium-low heat, whisking constantly until smooth and warmed through, about 3-5 minutes. If it's too thick, add a little more water, 1 tablespoon at a time.
Prepare the cucumber salad by combining 2 large thinly sliced cucumbers, 1/4 cup rice vinegar, 1 tablespoon sugar, and 1/4 teaspoon salt in a medium bowl. Toss gently and set aside.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan. Grill the chicken skewers for 3-4 minutes per side, or until cooked through and nicely charred, about 12-15 minutes total. During the last 2 minutes of grilling, brush the skewers generously with the prepared peanut glaze.
Serve the charred chicken skewers immediately with the fluffy jasmine rice and refreshing cucumber salad. Drizzle any remaining peanut glaze over the chicken if desired.

Notes

Ensure chicken cubes are similar in size for even cooking. For extra char, grill skewers directly over the heat, turning frequently.

Nutrition (per serving)

Calories: 610
Protein: 52.5 g
Carbohydrates: 48.5 g
Fat: 24 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 4.5 g
Sugar: 9 g
Cholesterol: 115 mg