Tasty Tuesday: Chicken-Apricot Skewers

chicken apricot skewersGotta try this delicious fusion of spicy sweet deliciousness! You’re supposed to marinate the chicken for at least 3 hours, but I plan to do overnight, as I do with all my marinades (it maximizes flavor). You can substitute mango for apricots, if you prefer! I think I’m going to try it both ways because I love them both. YUM!

Makes 6 servings
[Image and recipe credit go to Epicurious.com]


3/4 cup canned light unsweetened coconut milk
1/2 cup plain Greek yogurt
1/2 cup smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 teaspoons (packed) light brown sugar
2 garlic cloves
3/4 teaspoon kosher salt plus more for seasoning
1/4 cup (loosely packed) cilantro leaves plus sprigs for garnish
2 tablespoons coarsely chopped jalapeño (about 1 large; with seeds for more heat)
1 pound skinless, boneless chicken thighs or breasts, cut into twenty-four 1″ chunks
12 firm ripe small apricots, halved, pitted
Freshly ground black pepper
1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
Lime wedges


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)… [Get complete recipe directions at Epicurious.com]

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