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Grilled Chicken with a
peanut-pumpkin sauce...
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1 cup |
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canned pure
pumpkin puree |
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2/3 cup |
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evaporated
milk |
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1/3 cup |
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creamy or
chunky peanut butter |
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2 whole |
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green
onions, chopped |
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2 cloves |
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garlic,
peeled |
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2 Tbs |
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chopped
fresh cilantro |
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2 Tbs |
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fresh lime
juice |
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1 Tbs |
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soy sauce |
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2 tsp |
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granulated
sugar |
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1/8 to ¼
tsp |
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cayenne
pepper |
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1 lb |
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boneless,
skinless chicken breast meat, cut into 1-inch
pieces |
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2 large |
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red bell
peppers, cut into 1-inch pieces |
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2 bunches |
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green
onions, cut into 1-inch pieces (white parts
only) |
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Thirty
4-inch |
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skewers (if
using wooden skewers, soak in water for 30
minutes before threaded) |
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1 |
Place pumpkin,
evaporated milk, peanut butter, chopped green onions,
garlic, cilantro, lime juice, soy sauce, sugar and
cayenne pepper in blender or food processor; cover.
Blend until smooth. |
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2 |
Combine ½ cup
pumpkin mixture and chicken in medium bowl; cover.
Reserve remaining pumpkin mixture. Marinate chicken in
refrigerator, stirring occasionally, for 1 hour. |
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3 |
Alternately thread
chicken, bell peppers and green onion pieces onto
skewers. Discard any remaining marinade. |
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4 |
Preheat grill or
broiler. Grill or broil, turning once, for 10 minutes or
until chicken is no longer pink. Heat remaining pumpkin
mixture; serve with satay. |
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Servings: 10 |
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Yield: Serv. Size: 3
skewers per person |
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Recipe Source |
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VeryBestBaking.com |
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