Broiled Thai Chicken On Skewers
Description
Preparation time: 15 minutes
Marinating time: 1 hour
Cooking time: about 8 minutes
Yield: 4 servings
Nutritional information per serving:
307 calories; 34% of calories from fat; 11 g fat; 2 g saturated fat; 117 mg cholesterol; 4 g carbohydrates; 45 g protein; 525 mg sodium; 1 g fiber
Marinating time: 1 hour
Cooking time: about 8 minutes
Yield: 4 servings
Nutritional information per serving:
307 calories; 34% of calories from fat; 11 g fat; 2 g saturated fat; 117 mg cholesterol; 4 g carbohydrates; 45 g protein; 525 mg sodium; 1 g fiber
Ingredients
3 large, skinless, boneless chicken breast halves, about 10 ounces each, split, trimmed
3 large garlic cloves, peeled
1 small onion, peeled, quartered
1 piece (1/2 inch) fresh ginger, peeled
1/3 cup unsalted dry roasted peanuts
3 tablespoons cilantro leaves
2 teaspoons red wine vinegar
2 teaspoons sugar
2 tablespoons safflower oil
2 tablespoons fish sauce (nam pla)
2 tablespoons low-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon salt
9 8-inch wooden skewers, soaked in warm water 1 hour
3 large garlic cloves, peeled
1 small onion, peeled, quartered
1 piece (1/2 inch) fresh ginger, peeled
1/3 cup unsalted dry roasted peanuts
3 tablespoons cilantro leaves
2 teaspoons red wine vinegar
2 teaspoons sugar
2 tablespoons safflower oil
2 tablespoons fish sauce (nam pla)
2 tablespoons low-sodium chicken broth
2 tablespoons fresh lime juice
1/4 teaspoon salt
9 8-inch wooden skewers, soaked in warm water 1 hour
Instructions
1. Cut each chicken breast into 6 equal size pieces; transfer to large plastic food bag. Process garlic, onion, ginger, peanuts and cilantro in food processor or blender; until minced. Add vinegar; sugar oil, fish sauce, chicken broth, lime juice and salt; mix well. Add to chicken; seal bag. Refrigerate 1 hour.
2. Remove chicken from marinade. Heat broiler; place broiler rack 6 inches from heat source. Thread 4 pieces of chicken on each skewer, leaving slight space between each piece so it cooks evenly. Broil, turning once, just until no longer pink, about 3 minutes per side. Do not overcook. Serve hot or at room temperature.
2. Remove chicken from marinade. Heat broiler; place broiler rack 6 inches from heat source. Thread 4 pieces of chicken on each skewer, leaving slight space between each piece so it cooks evenly. Broil, turning once, just until no longer pink, about 3 minutes per side. Do not overcook. Serve hot or at room temperature.
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