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Chicken-Apricot Skewers

May 2, 2014


DSC_0863Apricots…this is the season for those small golden jewels with velvety skin. Packed with fiber and vitamin C, these smooth and sweet stone fruits pair beautifully with chicken. Add a few skewers and some creamy peanut sauce and you have yourself a lovely entree. I like the idea of using double skewers to make turning on the grill easier. Serve over brown rice.

 Chicken-Apricots Skewers    (Adapted from Bon Appetit)

6 servings

3/4 cup canned light unsweetened coconut milk

1/2 cup plain Greek yogurt

1/2 cup smooth peanut butter

1/4 cup fresh lime juice (about 2 limes)

2 teaspoons light brown sugar

2 garlic cloves

3/4 teaspoon kosher salt plus more for seasoning

1/4 cup cilantro leaves plus sprigs for garnish

2 tablespoons coarsely chopped jalapeño (about 1 large)

1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1″ chunks

12 firm ripe small apricots, halved, pitted

Freshly ground black pepper

1/4 cup unsalted, dry-roasted peanuts, coarsely chopped

Lime wedges

Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight.

Light grill to high. Holding 2 skewers parallel to each other and 1/2″ apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half. Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.





5 Comments leave one →
  1. May 2, 2014 8:11 am

    I am a sucker for fruit on the grill – this looks beautiful!

    • shreddedsprout permalink*
      May 2, 2014 1:28 pm

      Thanks Courtney!

  2. Cindy permalink
    May 2, 2014 9:44 am

    This looks so good and something Kristine would love! I will have to try it.

    • shreddedsprout permalink*
      May 2, 2014 1:30 pm

      I think you will love it. Congrats on Katie!

  3. Megan permalink
    May 2, 2014 11:18 am

    This looks so beautiful! Yum!

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