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Prep Time: 30 minutes, plus time to marinate, Cook Time: 20 minutes, Makes: About 24 skewers
1 c. Teriyaki Marinade 2 cloves garlic 1-inch piece of fresh ginger, peeled 1 tsp. turmeric 6 natural boneless skinless chicken breasts, cut into 24, one-inch wide strips 1 Tbsp. Canola Oil 24 wooden skewers, about 8 inches long, soaked in water 2 limes, cut into wedges 3 Tbsp. organic cilantro, finely chopped Place skewers in water and soak for at least a half hour before grilling. Place first four ingredients in a blender; pulse to puree ginger and garlic. Pour marinade in bowl and place chicken strips in bowl. Cover and refrigerate for at least a half hour, up to 2 hours. Thread chicken on skewers. Heat a grill pan over medium-high heat. Add oil. Place skewers, about 6 at a time, in grill pan. Cook for about 4 to 5 minutes per side. Place on baking sheet, cover with foil and keep warm in a 250° F oven until ready to serve. Garnish with limes and cilantro. Peanut Sauce Prep Time: 5 minutes, Cook Time: 2-3 minutes, Makes: About 1 1/2 cups 1 c. Henry's Creamy Peanut Butter 3 Tbsp. light brown sugar (unless peanut butter is sweetened) 1/3 c. organic brown rice vinegar 4 Tbsp. cilantro, chopped 3-4 cloves garlic, minced 3 to 4 Tbsp. soy sauce or tamari 2 tsp. hot chili sauce (add more to taste) 1/2 c. warm water In a saucepan, over medium heat, whisk together everything but the water. Add half the water and adjust seasonings to taste. Simmer for a minute. Add more water to desired consistency. *NOTE: Marinated skewers and peanut sauce can be made ahead of time and grilled right before serving. |
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