Peanut butter, coconut milk, yogurt, jalapeno, peanuts, apricots, chicken thighs. What more do you need to know? Make this lovely little meal while apricots are at their prime. Go! Now! Buy some apricots! And don’t forget to grease the grill.
PS – Not only is this crazy delicious, it’s super easy to boot. If you get the chicken in the marinade the evening before, it’s quick enough to make on a week night.
PPS – We had this with my favourite sweet potatoes and a corn and avocado salad. It would also be nice served over rice.
PPPS – I borrowed the recipe from Bon Appetit and made some minor tweaks.
1 cup light coconut milk
1/3 cup 0% Greek yogurt
1/3 cup natural peanut butter
juice from 2 limes
1 T palm sugar or brown sugar
3 garlic cloves
1 t kosher salt
1/2 cup chopped fresh cilantro
1 medium jalapeño, with seeds if you like it spicy (go with less if you have kids)
1-1.5 lb skinless, boneless chicken thighs, cut into thirds
12 ripe apricots, pitted and halved
Freshly ground black pepper
1/3 cup unsalted peanuts, lightly toasted and chopped
1. Blend coconut milk through salt in food processor until smooth. Add cilantro and jalapeno and pulse to combine.
2. Set aside 1 cup of marinade – cover and refridgerate.
3. Add remaining marinade to a large ziplock with the chicken pieces. Let sit a couple hours or overnight. Meanwhile, soak 30 wooden skewers in water.
4. Heat barbecue to medium-high. Before it gets too hot, grease it up really well.
5. Hold 2 skewers parallel to each other and about an inch apart. Thread onto the skewers a piece of chicken, an apricot half, a piece of chicken and another apricot half. Repeat until all the chicken is used.
6. Brush apricots with marinade, then put skewers on the grill for 3-4 minutes a side, leaving for an additional 2 minutes if needed.
7. Serve over rice or sweet potatoes, drizzle with the sauce you had set aside and sprinkle with toasted peanuts.