Chicken-Apricot Skewers

Name: Chicken-Apricot Skewers
Yield: 4 servings
Ingredients: 1 3/4 cup canned light unsweetened coconut milk; 1 1/2 cup plain Greek yogurt; 1 1/2 cup smooth peanut butter; 1 1/4 cup fresh lime juice (about 2 limes); 1 2 teaspoons (packed) light brown sugar; 1 2 garlic cloves; 1 3/4 teaspoon kosher salt plus more for seasoning; 1 1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish; 1 2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat); 1 1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks; 1 12 firm ripe small apricots, halved, pitted; 1 Freshly ground black pepper; 1 1/4 cup unsalted, dry-roasted peanuts, coarsely chopped; 1 Lime wedges; 1 Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.; 1 Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

From the kitchen of Carly

Juicy chicken threaded onto skewers and bathed in a creamy peanut-coconut marinade spiked with lime, jalapeño, and cilantro. Grilled until charred and served with extra sauce for dipping. Southeast Asian flavors, zero fuss.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13/4 cup canned light unsweetened coconut milk
11/2 cup plain Greek yogurt
11/2 cup smooth peanut butter
11/4 cup fresh lime juice (about 2 limes)
12 teaspoons (packed) light brown sugar
12 garlic cloves
13/4 teaspoon kosher salt plus more for seasoning
11/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
12 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
11 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks
112 firm ripe small apricots, halved, pitted
1Freshly ground black pepper
11/4 cup unsalted, dry-roasted peanuts, coarsely chopped
1Lime wedges
1Ingredient info: Look for canned light unsweetened coconut milk at Indian, Latin, and Southeast Asian markets and many supermarkets.
1Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)

Instructions

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 (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 cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.