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

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Chicken-Apricot SkewersChristopher Baker

The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.

Recipe information

Yield
Makes 6 servings

Ingredients

3/4 cup canned light unsweetened coconut milk

1/2 cup plain Greek yogurt

1/2 cup smooth peanut butter

1/4 cup fresh lime juice (about 2 limes)

2 teaspoons (packed) light brown sugar

2 garlic cloves

3/4 teaspoon kosher salt plus more for seasoning

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

2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)

1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1" chunks

12 firm ripe small apricots, halved, pitted

Freshly ground black pepper

1/4 cup unsalted, dry-roasted peanuts, coarsely chopped

Lime wedges

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

Special Equipment

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

Preparation

Step 1
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).
Step 2
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.
Step 3
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.

TagsSkewer Coconut Milk Apricot Stone Fruit Fruit Chicken Breast Chicken Poultry Chicken Thigh Peanut Butter Yogurt Dairy Starter Main Dinner Dairy Free Gluten Free Grilling Blender Summer Bon Appétit

Recipe notes

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