Skewered chicken makes a quick meal


December 14, 2005|By ROBIN MATHER JENKINS

Something about skewers just says casual. Combine casual with chicken - especially boneless, skinless chicken breasts - and dinner is guaranteed to be quick and easy.

This skewered chicken gives a nod to more traditional grilled Indonesian chicken satay. But because we want dinner on the table fast, we've got no time to marinate before we cook. Instead, rub the chicken with a simple spice rub to add one layer of flavor, then season its dipping sauce more highly than usual.

If you've got time, you can certainly grill these.

Quick-Skewered Chicken With Peanut Sauce

4 servings -- Preparation time: 25 minutes -- Cooking time: 4 minutes per batch

juice of 2 limes

2 tablespoons each: soy sauce, fish sauce

1 teaspoon crushed red pepper

4 boneless, skinless chicken breast halves, each cut lengthwise into 3 strips

2 cloves garlic

1/2 cup cilantro leaves

1 tablespoon dark-brown sugar

1/2 cup crunchy peanut butter

Whisk together lime juice, soy sauce, fish sauce and crushed red pepper in a small bowl; set aside. Place chicken strips in a medium bowl; set aside.

Process the garlic, cilantro and brown sugar in a food processor until cilantro is finely chopped; pulse in 2 tablespoons of the soy-sauce mixture. Add to chicken; toss to mix.

Combine remaining soy-sauce mixture and peanut butter in the same food-processor bowl; puree, adding water, 1 tablespoon at a time, to reach a thick consistency. Transfer to small serving bowl.

Heat a grill or grill pan to medium high; thread chicken on 12 skewers. Grill, turning once until cooked through and browned, about 2 minutes per side. Serve with sauce for dipping.

Per serving: 359 calories; 19 grams fat; 3.5 grams saturated fat; 73 milligrams cholesterol; 13 grams carbohydrate; 36 grams protein; 1,419 milligrams sodium; 3 grams fiber

Robin Mather Jenkins writes for the Chicago Tribune, which provided the analysis for the recipe.

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