It’s barbecue season again! And all I can say is yum yum. To start the season off right, I’m posting one of my favourite barbecue dishes (apart from a good steak). Its sweet, savory and you can’t get better than peanut butter and cilantro.
3/4 cup canned light unsweetened coconut milk
1/2 cup plain greek yogurt
1/2 cup peanut butter
1/4 cup lime juice
2 tsp light brown sugar, optional depending on your taste
2 garlic cloves
1/4 cup + 2 tbs cilantro
1 lb chicken breasts, cut into 1 inch pieces
24 dried apricots
Salt and pepper to taste
To make the marinade, mix the coconut milk, yogurt, peanut butter, lime juice, brown sugar, garlic and 1/4 cup cilantro. Stir to combine. Save 1/2 cup of marinade in the fridge to use before serving.
Place remaining marinade in a large ziploc bag with the chicken. Marinade in the fridge for 3 hrs, flipping once 1/2 way through to ensure that all sides are marinated.
Alternate chicken and apricots on the skewers. Season with salt and pepper. Brush the apricots with some remaining sauce from the bag.
Grill on a medium-heat barbecue until well browned, 3-4 mins per side. Cover grill and cook chicken on a cooler part of the grill until cooked through, about 2 minutes.
Transfer to a serving platter, drizzle with reserved marinade and sprinkle with remaining 2 tbs of cilantro.
Recipe adapted from Bon Appétit