Thai Express Chicken Skewerettes
Author: Naylet LaRochelle
- ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons Sriracha sauce
- 2 tablespoons lime juice
- ½ teaspoon grated lime zest
- 2 pounds skinless, boneless chicken breast, cut into about ¾- inch cubes
- Kosher salt, to taste
- 1 medium mango, pureed
- ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
- ⅓ cup creamy peanut butter
- ¼ cup hoisin sauce
- 2 tablespoons lime juice
- ½ teaspoon grated garlic
- 2 teaspoons Sriracha sauce, or to taste
- 2 tablespoons chopped basil, plus more for topping
- 8-10 (6-inch) skewers, soaked in water for at least 30 minutes
- Nonstick cooking spray
- Diced mango, if desired
- Sliced matchstick cucumbers, if desired
- In a large bowl, combine first five marinade ingredients.
- Pour into a large resealable bag.
- Season chicken lightly with kosher salt; add to bag.
- Seal bag; shake to coat chicken.
- Refrigerate 4-6 hours.
- In a medium sauce pan, over medium heat, combine first seven dipping sauce ingredients.
- Bring to low simmer; cook 5-6 minutes.
- Remove from heat; stir in 2 tablespoons basil. Cover to keep warm.
- Preheat grill to medium heat, or place a large, nonstick grill pan on stove top over medium high heat.
- Remove chicken from marinade; discard marinade.
- Pat chicken dry with paper towel.
- Thread chicken into skewers.
- Spray grill rack (or grill pan) with nonstick cooking spray .
- Grill chicken skewers, flipping once, 6-8 minutes or until no longer pink and juices run clear.
- To serve, place chicken skewers on a large platter.
- Drizzle lightly with sauce; sprinkle with additional basil.
- Top with diced mango.
- Serve with cucumbers and remaining dipping sauce.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-express-chicken-skewerettes
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