Cooking for 6 people
Ingredients
- 2 lb
boneless, skinless chicken breasts, halved and cut into thin strips
- 2 cups
coconut milk
- 1 tbsp.
fresh lime juice
- 1 tbsp.
red curry paste
- 1 tbsp.
fish sauce
- tbsp.
chopped cilantro
- 2 tsp.
chopped ginger
- 2 cloves
garlic, minced
- tsp.
kosher salt
- 1 tsp.
creamy peanut butter
- tbsp.
lime juice
- 2 tbsp.
soy sauce
- 1 tbsp.
hoisin sauce
- 1 tbsp.
water
- 1 tbsp.
honey
- cup
grated ginger
1Food Prep
In a large bowl, combine the ingredients for the marinade, and stir well. Place the chicken strips into a large, resealable plastic bag and add the marinade. Remove as much air as possible from the bag while sealing. Refrigerate for 4–6 hours.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving.
Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquet
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer.
Serve immediately with peanut sauce.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
