- 3⁄4 c
- coconut milk (light, canned)
- 1⁄2 c
- yogurt (plain, preferably Greek)
- 1⁄2 c
- peanut butter (smooth)
- 1⁄4 c
- lime juice (fresh)
- 2 t
- brown sugar (light)
- 2 clv
- 3⁄4 t
- salt (coarse)
- 1⁄4 c
- cilantro (fresh, loosely packed)
- 2 T
- jalapeno (coarsely chopped, with seeds if you like more heat)
- 1 lb
- chicken thighs (skinless, boneless, cut into 24 1-inch chunks)
- apricots (small, firm, ripe, halved and pitted)
- black pepper
- 1⁄4 c
- peanuts (unsalted, dry-roasted, chopped)
- limes (cut into wedges)
These kebabs, marinated in a delicious coconut milk, lime, and peanut marinade, will definitely be a hit at your next cook out.
In a blender, purée the coconut milk, yogurt, peanut butter, lime juice, brown sugar, garlic, and salt. When smooth, add the cilantro and jalapeno and pulse to combine. Transfer 1/2 cup of this marinade into a small bowl, and cover and place in the refrigerator. Pour the remaining marinade into a sealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate for at least 3 hours, or as long as 12. (The longer it marinates, the better!) One hour before making the kebabs, place the bamboo skewers in a dish full of water, submerging them completely, and let them soak.
Heat a gas grill to high or build a medium-hot fire in a charcoal grill. Build the kebabs using two skewers each: hold two 1/2 an inch apart, parallel to each other, then thread a chicken piece onto them, followed by an apricot half. Repeat with one more chicken piece and one more apricot half. Repeat with remaining skewers, chicken, and apricots for a total of 12 kebabs, each holding two pieces of chicken and two apricot halves. Season with salt and pepper, then brush with some of the marinade from the bag. Discard any marinade remaining in the bag.
Grill each kebab for 3-4 minutes on each side, until chicken is well browned. Move to a cooler part of the grill to finish cooking. Cover and cook until chicken is cooked through, about 2 more minutes. Transfer to a platter, sprinkle with peanuts, more cilantro, then drizzle with reserved marinade. Serve with lime wedges.