Chicken-Apricot Skewers

Ingredients for Chicken-Apricot Skewers

• 180ml canned light unsweetened coconut milk

• 120ml plain Greek yoghurt

• 120ml smooth peanut butter

• 60ml fresh lime juice (about 2 limes)

• 2 teaspoons (packed) light brown sugar

• 2 dientes de ajo

• 3/4 teaspoons kosher salt plus more for seasoning

• 1/4 cup (loosely packed) coriander leaves plus sprigs for garnish

• 2 tablespoons coarsely chopped jalapeño (about 1 large

• with seeds for more heat)

• 450g skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks

• 12 firm ripe small apricots, halved, pitted

• Pimienta negra recién molida

• 40g unsalted, dry-roasted peanuts, coarsely chopped

• Cuñas de lima

• Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.

• Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

Purée first 6 ingredients and 3/4 teaspoons salt in a blender until smooth. Add 1/4 cup coriander leaves and jalapeño and blend briefly to combine. Transfer 120ml 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 (the longer it marinates, the more flavorful it will be).

Build a medium-hot fire in a charcoal grill, or heat a gas 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 (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). 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 coriander sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.