Recipe of the Month

Zoom’s Recipe of the Month

Easy Grilled Chicken Skewers with Thai Peanut Dipping Sauce


1 cup good larger style beer

1 cup soy sauce

1/4 cup sesame oil

2 tbs srirachia hot sauce

1/4 cup mae ploy sweet chile sauce

1/2 cup lemonade

1 tsp each garlic/shallot/black pepper


– 5 lbs boneless, skinless chicken breasts cut into strips 3/4 inches wide and 6 inches long

– Thread chicken into 10 inch water soaked bamboo skewers

– Marinate in a container so that the ends of the skewers remain out of the liquid

– After chicken has marinated for at least 8 hours it is ready to grill


1 #10 can (98 fluid ounces) unsweetened cocnut milk

5 lb tub creamy peanut butter

3 cups sesame oil

1 cup agave nectar

1 cup honey

1 cup rice wine vinegar

2 tbs each kosher salt & course ground black pepper


– Whisk ingredients together at room temperature

– Grill chicken being careful not to burn the ends of the skewers

– Season lightly as the soy in the marinade will already bring a slated flavor to the chicken

– Serve with dipping sauce at room temp. or slightly warmed

– Sprinkle black and white sesame seeds on chicken for garnish and crunchy texture

– Toss one head of shredded cabbage in 1/2 cup rice wine vinegar, 1/2 cup oragen juice, and a tspn of finely diced fresh ginger for a fresh asian slaw to plate skewers upon for service

Bon Appetit