Our Recipes
Chicken Skewers with Peanut Sauce
These skewers are basted with a sweet Thai chili sauce for a tangy glaze and a mouthful of flavour!
Ingredients
8 Fresh From The Farm Boneless, Skinless Chicken Thighs
2 tablespoons soy sauce
1/4 cup prepared sweet Thai chili sauce
2 green onions, finely chopped
Pickled Cucumbers:
2 cups sliced cucumbers
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
Peanut Sauce:
1/2 cup smooth peanut butter
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons prepared sweet Thai chili sauce
2 cloves garlic, minced
Directions
Step 1: If using bamboo skewers, soak in water for 5 minutes. Preheat grill to medium-high heat; grease grate well. Cut chicken lengthwise into 1 inch (2.5 cm) strips. Thread onto skewers and brush with soy sauce.
Step 2: Grill chicken, turning and basting with sweet Thai chili sauce for 12 to 15 minutes or until chicken is cooked through and juices run clear.
Step 3: Pickled Cucumbers: Toss together cucumbers, rice wine vinegar, sugar and salt; let stand for 10 minutes.
Step 4: Peanut Sauce: Whisk together peanut butter, 2 tablespoons hot water, soy sauce, rice wine vinegar, sweet Thai chili sauce and garlic.
Step 5: Garnish chicken with green onions. Serve with Peanut Sauce and Cucumber Pickles.
Tip: Add Sriracha hot sauce to peanut sauce for a spicy kick.
