Spice Crusted Chicken Skewers with Red Curry Peanut Sauce

Serves: Makes 4 to 6 entrée-size portions

Your rating: None (3 votes)

We all know a watched pot doesn’t boil. Use that time to pull together the rest of the ingredients for this quick and refreshing meal.

Ingredients

Preparation

Coat the chicken with the rub mixture and let marinate from 1 hour to overnight. String the pieces onto skewers. For appetizer portions, place 2 pieces per skewer. For a main course, string 6 to 8 pieces per skewer.

Grill the skewers over hot coals or a gas grill preheated to high, brushing occasionally with the Peanut Sauce, for about 4 to 6 minutes to a side or until just done through. Serve the additional sauce on the side.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: chicken, grilling, spices

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login