*<\/span><\/strong><\/p>\n1 lb. skinless, boneless chicken thighs or breasts, cut into twenty-four 1-inch chunks<\/p>\n
6 firm ripe small apricots, halved, pitted<\/p>\n
Freshly ground pepper<\/p>\n
1\/4 cup unsalted, dry roasted peanut, coarsely chopped<\/p>\n
Garnish: cilantro sprigs, lime wedges<\/p>\n
Special equipment: 24 wooden skewers, soaked in water for 30 minutes.<\/p>\n
*<\/strong>Note: I used Trader Joe’s light coconut milk, but if you don’t have a TJ’s near you, most supermarkets stock coconut milk in the Asian or Latin foods section.<\/p>\n*<\/span>I have substituted Harissa paste when I didn’t have any fresh chile peppers on hand and parsley for cilantro. Sriracha would be good, too – feel free to experiment, that’s the fun of cooking \ud83d\ude42<\/p>\nDirections<\/strong>:<\/p>\n1. Puree the first 6 ingredients in a blender until smooth. Add 1\/4 cup cilantro leaves and jalape\u00f1o and blend briefly to combine. Transfer 1\/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using).<\/p>\n
2. Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer the meat marinates, the more flavorful it will be).<\/p>\n
3. Build a medium-hot fire in a charcoal grill or preheat your gas grill on high. Holding two skewers parallel to each other and 1\/2 inch apart, thread 1 piece of chicken onto the skewers, then 1 apricot half and another piece of chicken. Repeat with remaining skewers for a total of 12. Season with salt and pepper and brush with some marinade from the bag. Discard remaining marinade.<\/p>\n
Note: the boneless chicken thighs didn’t really cut into firm cubes and were a bit floppy and difficult to neatly thread onto the skewers – next time I’m using breasts. Also, you use two skewers because they lay better on the grill and don’t twirl around when turned.<\/p>\n
4. Grill skewers on one side until chicken is browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of the grill. Cover and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges alongside for squeezing over.<\/p>\n
Enjoy \ud83d\ude42<\/p>\n
For the wrap: Reserve leftovers for a deliciously healthy and easy to make Kale and Peanut Chicken Wrap for lunch the next day. Only additional ingredients to add to the shopping list are wraps (I use brown rice tortillas – they’re gluten free – or Flat Out multi-grain flatbread<\/a>, both have less calories, lower sodium, and more fiber than flour tortillas) and Cut N’ Clean Greens Asian or Kale Salad mix<\/a>.<\/p>\n<\/div><\/div>\n\n<\/div>\n
![\"peanut](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2013\/01\/Peanut-Chicken-Kale-Wrap-ed2-6419.jpg?ssl=1\" "\\"Peanut")
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