Let's get grilling

1 Combine coconut milk, lime juice, ginger, cilantro, garlic, and salt in a large mixing bowl and stir to combine. Place chicken strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.
2 Prepare grill for medium-high heat cooking, approximately 400°F. As the grill comes to temperature, remove the chicken from the marinade and pat dry. Thread chicken onto the skewers and grill until they reach an internal temperature of 165°F. Serve immediately with peanut sauce.
3 Peanut Dipping Sauce: Combine all ingredients in a mixing bowl and blend well, adding more water if it is too thick. Refrigerate until ready to use, bringing it to room temperature before serving.
Cooking for 16 people

Ingredients


  • boneless, skinless chicken breasts (halved and cut into thin strips)
    2 pounds
  • coconut milk
    2 cups
  • fresh lime juice
    1 tablespoon
  • red curry paste
    1 tablespoon
  • fish sauce
    1 tablespoon
  • chopped cilantro
    ½ tablespoon
  • chopped ginger
    2 teaspoons
  • garlic (minced)
    2 cloves
  • kosher salt
    ½ teaspoon
  • Peanut Dipping Sauce (recipe follows)

Additional Tools

  • wooden skewers (soaked in water for at least 1 hour)

Peanut Dipping Sauce

  • creamy peanut butter
    1 teaspoon
  • lime juice
    ½ tablespoon
  • soy sauce
    2 tablespoons
  • hoisin sauce
    1 tablespoon
  • water
    1 tablespoon
  • honey
    1 tablespoon
  • grated ginger
    ¼ cup
Credit: Clint Cantwell

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