My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.
Special equipment: 24 wooden skewers
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup soy sauce
3 tablespoons firmly packed dark brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamom
Peanut Coconut Sauce, for serving
1. Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.
2. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
3. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over half-way through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
4. Serve the Peanut Coconut Sauce alongside.
Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.
From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow.
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