Chicken Barbecue,
Submitted by DawnShimmield
Chicken skewers marinated overnight in curry, five-spice, ginger, soy, and honey, grilled with pineapple and green pepper, then dunked in a creamy peanut-coconut dipping sauce. Southeast Asian street food at home.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThese aren’t your usual barbecue skewers, and that’s what makes them so dangerously good.
Chicken cubes soak overnight in a knockout marinade of curry powder, Chinese five-spice, fresh ginger, soy sauce, and honey, so by the time they hit the grill they’re packed with deep, layered flavor.
Threaded on skewers between chunks of sweet pineapple and crisp green pepper, they char up beautifully over open flame.
But the real showstopper is the dipping sauce: peanut butter, coconut milk, and soy sauce whisked together into a rich, salty-sweet dip that’ll have you licking the bowl clean.
Kitchen Tips
- Marinate overnight for the best flavor. The curry and five-spice need time to penetrate the meat. A 30-minute soak just won’t cut it here.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from catching fire.
- Cut the chicken into even 1-inch cubes so every piece cooks at the same rate on the grill.
- Serve the peanut-coconut sauce at room temperature. Cold sauce thickens too much and doesn’t coat the chicken as well.
Ingredients
Directions
Cut chicken into one-inch cubes.
Marinate chicken in next 8 ingredients overnight.
Skewer approximately 1 ounce of chicken and intersperse with cubed pineapple and green pepper.
Cook chicken over an open grill until done.
To prepare dipping sauce, mix remaining ingredients well.
Serve with chicken.
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