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Chicken skewers with spicy peanut dipping sauce

2
Points®
Total Time
26 min
Prep
20 min
Cook
6 min
Serves
8
Difficulty
Moderate
Shake-up your party-food routine with these tender, marinated chicken skewers. We recommend using Madras curry, a red medium-hot curry that has chili powder-like flavor, because it can stand-up to the tangy yogurt in the marinade to deliver the right amount of heat. Pounding the chicken to an even thickness ensures it will cook evenly and completely. To prevent the wooden skewers from burning under the broiler, we soak them in water for at least 30 minutes before using. You can grill them instead of cooking them under the broiler if you prefer. You can also turn them into a meal and serve them with a bok choy salad or Asian-inspired slaw to get in some extra veggies for the day.

Ingredients

Uncooked skinless boneless chicken breast

9 oz

Plain fat free yogurt

½ cup(s)

Curry powder

1½ tsp, preferably Madras

Table salt

½ tsp

Black pepper

⅛ tsp, freshly ground

Reduced sodium peanut butter

¼ cup(s), smooth variety

Hot water

¼ cup(s)

Red wine vinegar

1½ tsp

Less sodium soy sauce

1 Tbsp

Dark sesame oil

1 tsp

Garlic

1 clove(s), minced

Hot pepper sauce

¼ tsp, or to taste

Instructions

  1. Place the chicken between pieces of plastic wrap and pound to an even thickness. Cut the breasts lengthwise, on the diagonal, into 16 (1-inch-wide) strips. Combine the chicken, yogurt, curry powder, salt, and pepper in a large bowl; toss to coat. Cover and refrigerate at least 30 minutes or up to several hours.
  2. Meanwhile, soak 16 (6–8-inch) wooden skewers in water for at least 30 minutes.
  3. To make the dipping sauce, whisk together the peanut butter, hot water, vinegar, soy sauce, oil, garlic, and hot pepper sauce in a small bowl until blended and smooth. Taste the sauce and season with additional pepper sauce, if desired. Transfer the sauce to a serving dish; cover and set aside.
  4. Spray the broiler rack with nonstick spray; preheat the broiler.
  5. Thread 1 chicken strip onto each skewer in a snake-like fashion. Cover the ends of the skewers with foil to prevent them from charring.
  6. Arrange the skewers on the broiler rack. Broil 5 inches from the heat, turning once, until the chicken is browned on the outside and cooked through, about 6 minutes. Pile the skewers onto a plate and serve the sauce alongside. Yields 2 skewers per serving.

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