Sunday, July 3, 2011

Thai Chicken Skewers

¼ smooth peanut butter
2 Tbsp. chopped onion
2Tbsp. chopped parsley (fresh)
2 Tbsp. fresh lemon juice
1 ½ tsp. soy sauce
1 clove garlic finely chopped
1 tsp. Tabasco sauce
½ tsp. ground coriander
1 pound boneless skinless chicken tenderloins
Wooden skewers

Combine all ingredients, except chicken, in medium bowl. Add chicken, toss to coat. Cover and refrigerate 6 to 8 hours overnight. Put chicken on skewers. Broil, grill or bake. Bake 350 for 20-30 minutes.

NOTES: I doubled the recipe but still only used 1 teaspoon of Tabasco sauce for this crowd. I did not have coriander, so just ignored it, and I misread the recipe and used tablespoons for the soy sauce measure instead of teaspoons. Despite all of these adjustments, they were very good!

I grilled them, but Sheila baked them for core group last month. Both were tasty and moist. If you bake them, you might want to save yourself a nasty clean-up mess by covering your baking sheet with foil.

Source: Sheila Bauer

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