Servings: 6

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Chicken-Angelcot® Skewers


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), plus lime wedges for garnish
2 teaspoons, packed, light-brown sugar
2 garlic cloves
3/4 teaspoon kosher salt
1/4 cup cilantro leaves, plus sprigs for garnish
1 large Jalapeño Chile, coarsely chopped (with seeds for more heat)
1 pound skinless, boneless chicken thighs or breasts, cut into 1-inch chunks
2 pounds Angelcots®, pitted and halved lengthwise
Salt and pepper to taste
1/4 cup unsalted, dry-roasted peanuts, coarsely chopped

Special equipment: 24 6-inch wooden skewers, soaked in water for one hour, or metal skewers.


In a blender container, process together coconut milk, Greek yogurt, peanut butter, lime juice, brown sugar, garlic and salt until smooth. Add cilantro and jalapeño until combined. Reserve about 1/2 cup sauce and chill for drizzling later. Pour remainder of sauce over chicken cubes, toss to coat, then cover with plastic wrap and let chill for 3 hours or overnight.

Build fire in charcoal grill to medium-hot. If using gas grill or stove-top grill pan, wait until skewers are assembled, then preheat to high for gas grill, medium-hot for grill pan.

Holding 2 skewers parallel to each other about 1/2 inch apart, carefully thread 1 piece chicken, 1 apricot half, another piece of chicken, and then another Angelcot half on the skewers. (Using 2 skewers together keeps chicken from spinning around when you turn skewers.)

Repeat with remaining skewers until all chicken and Angelcots are used.

Season skewers with salt and pepper. Brush Angelcots lightly with some sauce.

Grill skewers on each side until chicken is browned, 3-4 minutes each side. Move to a cooler part of grill. Cover grill and cook 2 minutes longer or until chicken is cooked through.

Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, then drizzle with reserved sauce. Serve with lime wedges.

Adapted from Epicurious

Analyzed to serve 6 with with 1/3 of sauce. Calories 250, Total Fat 12g, Saturated Fat 3g, Trans Fat 0g, Cholesterol 70mg, Sodium 140mg, Total Carbohydrate 20g, Dietary Fiber 4g, Sugars 15g, Protein 19g, Vitamin C 50%, Potassium 609mg