Lunch: Thai Marinated Grilled Chicken Skewers

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Thai Marinated Grilled Chicken Skewers

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes

Instructions

Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving. Serve the Peanut Coconut Sauce alongside. Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.
Peanut Coconut Sauce:One 13. 5-ounce can coconut milk1/4 cup creamy peanut butter1/4 cup firmly packed dark brown sugar1 tablespoon soy sauce1 1/2 teaspoons red curry pasteCombine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Cook's note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator. Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce. Yield: Makes almost 2 cups
Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012

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