The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.
Ingredients
Makes 6 servings
Special Equipment
Step 1
Purée first 6 ingredients and 3/4 teaspoon salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño 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). 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 it marinates, the more flavorful it will be).
Step 2
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.
步骤3
Grill skewers on one side until chicken is well browned, 3-4 minutes. Turn and grill until other side is well browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill 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.
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Reviews (34)
Back to TopI love this recipe! It is a big family favorite. I have made it as written once, but most of the time I can't get fresh apricots so I usually make it with dried apricots that I soak overnight in water (though a half hour or so in warm/hot water will do) - if doing this way I only put one apricot per 2 or 3 pieces of chicken otherwise it overwhelms the chicken a bit. Both fresh and dried apricots work very well.
ziatyebjee
6/1/2020
This recipe with a few alterations got rave reviews from my family. I didn't have coconut milk, so I buzzed a few ripe cherry tomatoes with mirin in the blender instead. I left out the jalapeño because I didn't have time to go to the grocery store. Magnificent!
etsmith1
Vermillion, SD
7/11/2016
Good meal for entertaining, skewers can be assembled ahead. My guest loved the apricots. I used bigger chunks of apricots to avoid the soggy apricot issue. I also added slices/chunks of red onion to skewers, just seemed to need some crunch. I agree that marinade can use some "kick" , at 1st taste it's great, but then goes flat. So add salt, etc to taste. I don't bother with lite coconut milk, certainly don't spend extra $$ for lite, Instead, lightly dilute the regular stuff. As mentioned, it's an easy, uncomplicated, reliable recipe with predictable results for all age groups. But not earth shattering.
cordeste
Toronto
6/26/2016
Well, what a mess. Next time I will simply marinate and grill the chicken, and maybe throw the apricots on a skewer. The flavor combination is very good. I had to leave out the cilantro because I am married to a cilantro hater : ( so I'm sure that would make the sauce even better. (I am a cilantro lover.) I wonder what I can do with all this leftover sauce? (I made the full recipe of the sauce but half the chicken... )
debnev
Redding, CT
5/30/2016
Very good. The marinade could have used more lime and some salt. Apricotes are in season so I used peaches and it was very good.
kallithegreat
Boston, MA
9/4/2015
The sauce/marinade was delicious, but I think it would have been just as good and a lot easier and faster to just grill some chicken and serve it with half the sauce recipe. The sauce tasted good over rice too.
kimjelinek
Eureka, CA
8/28/2014
The chicken was good but the apricots got all mushy. Dried apricots would probably work better.
TastyMcNoms
8/3/2014
Rave reviews. Used with boneless/skinless thighs instead of skewering and made extra marinade for drizzling at the end. Hanging onto this one.
adsullivan
Seattle, WA
9/4/2013
Simply loved it! I used 3 chunks of chicken instead of 2 to keep the apricots better on the skewers. Everyone asked for the recipe!
faon2
Brussels,Belgium,Europe
8/11/2013
Oh and i marinated the chicken overnight!
Sara317
4/6/2013
Wow was this hot and delicious. I followed it exactly but added the jalapeno seeds for the added chicken and used mango instead of apricots. I would recommend using a firmer mango as one that is too ripe is difficult to work with. Super messy to put together but soooo worth it!
Sara317
4/6/2013
Tasty fusion. A big hit. Make when apricots are in season or substitute something fresh and juicy. We made with skinless chicken thighs and enjoyed the dipping sauce. Yummm.
suz_home
Toronto
3/7/2013
I made this for a dinner party and as an earlier reviewer mentioned, the marinade is a bit delicate. If I make it again, I would amp up the flavors with hotter peppers, a bit more garlic and perhaps additional peanut butter.
kmdshaw
10/6/2012
Although the sauce was quite good on the chicken, it had too delicate a flavour for me as a marinade. Neither the lime, the peanut, the jalapeno, the cilantro, or the coconut really infused the chicken. I, too, made with peach halves as apricots were already finished for the season. Good, not great.
JuicyLucy
Victoria, BC
9/23/2012
This did *not* work for us. I thought the flavor combo sounded weird, but everyone raved about it so I gave it a shot. I used chicken thighs and didn't skewer them, and didn't use apricots either, but I don't think either of those changes much affected the results. We just didn't like it. The flavor of the marinade/sauce was not good. We ended up peeling off the skin (which had all of the marinade and was mostly charred anyway) and dipping the meat in bbq sauce. A total bummer.
redcleo
Twin Cities, MN
9/18/2012
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