The chicken skewers are perfect as an entrée… or an appetizer. This recipe makes three servings (costs are figured on a per-serving basis).
Profit Potential
Menu Price:
$9.95
Turkey Cost:
$1.00
Other Ingredients:
$0.81
Total Costs:
$1.81 (18%)
Gross Profit:
$8.14
Ingredients
CHICKEN
1 lb.
Boneless skinless chicken thigh fillets, cut into 2-inch pieces.
PEANUT SAUCE
1/3 cup
Natural peanut butter, room temperature
1 tsp.
Chopped fresh garlic
1 tbsp.
Pure maple syrup
2 tbsp.
Tamari
1 tbsp.
Rice vinegar
1/4 cup
Warm water
3 each
Bamboo skewers
MARINADE
1 cup
Coconut milk
2 tsp.
Chopped fresh garlic
1 tsp.
Grated fresh ginger
1 tsp.
Pure maple syrup
1 tsp.
Mild curry powder
2 tbsp.
Reduced sodium tamari or soy sauce
Directions
STEP 1
Soak the skewers in water to avoid burning during the grilling process.
STEP 2
In a shallow baking dish or zip-top bag, mix together the coconut milk, chopped garlic, grated ginger, maple syrup, curry powder, and tamari. Add the chicken, tossing to coat. Marinate in the fridge for 30-60 minutes.
STEP 3
Make the peanut sauce by whisking together the peanut butter, chopped garlic, maple syrup, tamari, vinegar, and warm water in a medium bowl. If the sauce is too thick or seizes up, add additional warm water. Taste and add additional tamari if you prefer a saltier sauce, maple syrup if you like it sweeter, or vinegar if you prefer it tangier.
STEP 4
Remove the chicken from the marinade, discarding any extra. Remove the bamboo skewers from the water. Thread two pieces of chicken onto each skewer.
STEP 5
Heat an outdoor grill or indoor grill pan to medium heat. Grill the chicken for 6 minutes, then flip and grill about 6 additional minutes until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.
STEP 6
Serve the skewers warm, with the peanut sauce alongside for dipping.