Ingredients (makes 4 skewers)
- 2 chicken breasts
- 2 dozen grapes (red and/or green)
- 2 cups chicken marinade
- 2 cups peanut sauce
- 1 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tbsp honey
- 2 tbsp balsamic vinegar
Peanut Sauce Ingredients
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
Start making the marinade by combining all of the ingredients in a small mixing bowl and whisk well.
Slice the chicken breasts into large chunks.
Place the chicken into the marinade.
Cover and refrigerate for at least 30 minutes. The more time you have to marinate, the more flavor that will soak into the chicken.
While the chicken marinates prepare the peanut sauce by combining all of the ingredients in a blender and mixing well.
Next, skewer the marinated chicken and grapes and turn the grill on to medium heat.
Add the skewers to the grill, turning occasionally while cooking for 10-12 minutes.
Remove from the grill when chicken is cooked through and add to a serving dish.
I served mine with Cilantro Lime Rice, made simply by cooking 2 cups of white rice in a rice cooker then adding 1 lime, juiced and 1/4 cup fresh cilantro, chopped.
Place a cup of the rice on a plate, top with the chicken skewers and peanut sauce. (Notice the extra cup of peanut sauce on the side for dipping, there’s no way you could have too much of this sauce!)
♦ Gluten Free Option: Substitute gluten-free soy sauce.
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