Thai Chicken Appetizer Skewers

Prep time: 30 minutes

Skill level: Intermediate

Nutty, spicy and citrus-fresh, this great recipe lets you treat your guests to a spectrum of Thai flavours!

1/4 cup (50 mL)

ReaLime® Lime Juice

1/4 cup (50 mL)

bottled Italian salad dressing

1 tbsp (15 mL)

reduced-sodium soy sauce

1 lb (500 g)

skinless, boneless chicken breast halves

1/3 cup (75 mL)

unsweetened coconut milk

1/4 cup (50 mL)

creamy peanut butter

3 tbsp (45 mL)

ReaLime® Lime Juice

2 tbsp (30 mL)

reduced-sodium chicken broth

cloves garlic, finely chopped

1/4 tsp (1 mL)

ground red pepper

Combine ¼ cup (50 mL) ReaLime®, salad dressing and soy sauce in small bowl. Set aside. Rinse chicken; pat dry. Slice chicken across grain into 3” (8 cm) strips ¼” to 3/8” (0.5 cm) thick. Thread chicken, accordion style, onto twelve 6” (15 cm) metal skewers. Set aside.

For sauce, combine coconut milk, peanut butter, 3 tbsp (45 mL) ReaLime®, broth, garlic and red pepper in small saucepan. Cook and stir over medium heat until slightly thickened, smooth and bubbly. Keep warm.

Broil kabobs on unheated rack of broiler pan 5” (12 cm) from heat 8 to 10 minutes, turning once and brushing often with sauce mixture during last 5 minutes of cooking. Or, grill kabobs on rack of uncovered grill directly over medium coals 8 to 10 minutes or until chicken is tender and no longer pink, turning once and brushing often with soy mixture during last 5 minutes of cooking. Serve sauce with kabobs. Garnish with crushed red peppers if desired.

Makes 12 servings.

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