By Traeger Kitchen
Take your chicken to new heights. This recipe will take your food, and your family's taste buds on a trip to the Far East with flavors such as coconut, ginger, red curry and cumin.
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|2 Pound||boneless, skinless chicken breast|
|1 Cup||cilantro leaves|
|1/2 Cup||unsweetened coconut milk|
|3 Tablespoon||lime juice|
|2 Clove||garlic, chopped|
|1 Small||inch ginger, peeled and coarsely chopped|
|2 Tablespoon||brown sugar|
|1 Tablespoon||Thai Red Curry Paste|
|1 Teaspoon||Black pepper|
|As Needed||Peanut Sauce|
Slice the chicken lengthwise into 1/2-inch wide strips. (This is easier if the chicken is partially frozen first.) Place the strips in a resealable plastic bag.
2 Pound boneless, skinless chicken breast
In a blender jar, combine the cilantro, coconut milk, lime juice, garlic, ginger, brown sugar, curry paste, cumin, and pepper and blend until smooth. Pour over the chicken strips and refrigerate for at least 1 hour.
1 Cup cilantro leaves
1/2 Cup unsweetened coconut milk
3 Tablespoon lime juice
2 Clove garlic, chopped
1 Small inch ginger, peeled and coarsely chopped
2 Tablespoon brown sugar
1 Tablespoon Thai Red Curry Paste
1 Teaspoon cumin
1 Teaspoon Black pepper
Drain the chicken and discard the marinade. Thread the chicken strips onto bamboo skewers. When ready to cook, start the Traeger grill and set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.
Arrange the skewers in two rows directly on the grill grate. Slip a piece of aluminum foil under the exposed ends of the skewers to prevent them from burning. Grill the chicken until cooked through, turning once, 4 to 5 minutes per side.
400 ˚F / 204 ˚C
Serve immediately with peanut sauce. Enjoy!
As Needed Peanut Sauce