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Chicken-Apricot Skewers

Chicken-Apricot Skewers
Chicken-Apricot Skewers
Christopher Baker

Today’s recipe is Chicken-Apricot Skewers. Unsweetened coconut milk mixes with Greek yogurt, peanut butter, lime juice, a bit of brown sugar and savory ingredients to create a delicious marinade. Flavorful chicken and apricots are placed on skewers and grilled to perfection. Healthy and joyous eating!

Chicken-Apricot Skewers (Recipe courtesy


  • ¾ cup canned light unsweetened coconut milk
  • ½ cup plain Greek yogurt
  • ½ cup smooth peanut butter
  • ¼ cup fresh lime juice (about 2 limes)
  • 2 teaspoons (packed) light brown sugar
  • 2 garlic cloves
  • ¾ teaspoon kosher salt plus more for seasoning
  • ¼ 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
  • ¼ cup unsalted, dry-roasted peanuts, coarsely chopped
  • Lime wedges
  • Twenty-four 6" bamboo skewers (soak in water for 1 hour before using)


Purée first 6 ingredients and ¾ teaspoon salt in a blender until smooth. Add ¼ cup cilantro leaves and jalapeño; blend briefly to combine. Transfer ½ cup marinade to a bowl; cover and chill for serving (bring to room temperature before use). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill at least 3 hours or overnight.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2" apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half (using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots for a total of 12, each holding 2 pieces of chicken and 2 apricot halves. Season with salt and pepper. Brush apricots with some marinade from bag; discard remaining marinade.

Grill skewers on one side until chicken is browned, 3-4 minutes. Turn and grill until other side is browned, 3-4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 minutes longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts and drizzle with reserved marinade. Serve with lime wedges. Yield = six servings.

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