Spice Crusted Chicken Skewers with Red Curry Peanut Sauce
Serves: Makes 4 to 6 entrée-size portions
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.
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, PCC Chef
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.
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