Marinated chicken and hearty vegetables grilled to perfection and topped with a vibrant Thai peanut sauce that's bursting with tangy and spicy flavor.
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Step 1: Marinate the Chicken
For the marinade: Mince 4 cloves of garlic. Cut chicken breast into chunks and place in mixing bowl. Add minced garlic, 1 Tbsp. olive oil, 2 1/2 Tbsp. lemon juice, 1/4 tsp. cayenne pepper, 1/4 tsp. smoked paprika, generous pinch kosher salt, and pepper. Place the chicken in fridge and marinate for at least 30 minutes.
Step 2: Make the Skewers
Chop pepper into chunks and mushrooms into quarters.
Place the mushrooms, peppers, and marinated chicken onto metal skewers. Start and end each skewer with the mushrooms. Make sure contents of skewer are tight but not too tight. Brush the skewers with olive oil.
Step 3: Make the Peanut Sauce
For the peanut sauce: Mince 4 cloves of garlic and peel 1-inch of ginger. Heat 1 Tbsp. olive oil in pan. Add minced garlic, grated ginger, and 1 Tbsp. Sambal Oelek. Saute for 4-5 minutes or until fragrant. Add 3/4 cup creamy peanut butter, 1 cup full-fat coconut milk, 3 Tbsp. lemon juice, 1 Tbsp. low-sodium soy sauce, 1 1/2 Tbsp. brown, sugar, and a pinch of salt and pepper. Cook on medium-low heat for 5 minutes, stirring often.
Step 4: Grill the Skewers
Cook 1 1/2 cups rice in rice cooker or on stove top.
Heat grill and prepare for cooking.
Place the skewers on the hottest portion of grill and cook for 2-3 minutes per side. Move to the edge of the grill, cover, and cook for an additional 10 minutes, flipping to ensure that all the sides are cooked and chicken is cooked through (safe internal temp. is 165 degrees Fahrenheit). Remove from grill.
To serve: Place a scoop of rice in bowl. Remove chicken and vegetables from skewers and place on rice. Drizzle with desired amount of peanut sauce. Add a handful of fresh spinach, a handful of chopped cilantro, and a squeeze of lemon.