Add Asian flavors to your barbecue with teriyaki chicken skewers served with a creamy peanut sauce.
15m
PREP TIME
6m
COOK TIME
182
CALORIES
6
INGREDIENTS
Servings: 8
Ingredients
- 1 cup Thai Kitchen® Coconut Milk, divided
- 1/2 cup Lawry's® Teriyaki With Pineapple Juice Marinade, divided
- 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
- 1/4 cup crunchy peanut butter
- 1/8 teaspoon McCormick® Crushed Red Pepper
- Bamboo skewers
INSTRUCTIONS
- 1 Mix 1/4 cup each of the coconut milk and marinade in large resealable plastic bag or glass dish. Add chicken; toss to coat well. Refrigerate 1 hour or longer for extra flavor.
- 2 Meanwhile, mix remaining 3/4 cup coconut milk, 1/4 cup marinade, peanut butter and red pepper in small saucepan. Simmer on medium heat 5 minutes or until sauce is smooth and thickened. Set aside.
- 3 Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
- 4 Grill skewers over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce.
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