Zoom’s Recipe of the Month
Easy Grilled Chicken Skewers with Thai Peanut Dipping Sauce
MARINADE INGREDIENTS
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
PROCEDURE
– 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
THAI PEANUT DIPPING SAUCE INGREDIENTS
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
PROCEDURE
– 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