Grilled Peanut Chicken Skewers

🥘 Ingredients

• chicken cutlets
  24 oz
• cilantro (roughly chopped)
  ½ oz
• grape tomatoes (halved)
  8 oz
• jasmine rice
  1.5 c
• lime (quartered)
  2 unit
• mini cucumber (into ¼-inch-thick rounds)
  4 unit
• olive oil
• paper towels
• peanut butter
  4 unit
• peanuts (roughly chopped)
  1 oz
• pepper
• rice wine vinegar
  3.333 tbsp
• salt
  1 pinch
• shallot (thinly sliced)
  2 unit
• soy sauce
  4 tbsp
• sriracha
  2 tsp
• sugar
  ¾ tsp
• sweet Thai chili sauce
  4 oz
• water (2¼ cups for 4 servings)
  1¼ cups
• wooden skewers
  16 unit

🍳 Cookware

• small pot
• grill
• shallow dish
• medium microwave-safe bowl
• plastic wrap
• small bowl
• small bowl
• grill

1. 

   1

   In a small pot , combine jasmine rice , water , and salt . Bring to a boil, then cover and reduce heat to low. Cook until tender, ⏱️ 15 minutes to ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cups (2¼ cups for 4 servings), salt: 1 pinch
2. 

   2

   While rice cooks, preheat a dry grill to medium-high heat. (If using a grill pan, you'll heat it in Step 5.) Wash and dry produce. Halve, peel, and thinly slice shallot . Slice mini cucumber . Halve grape tomatoes . Quarter lime . Roughly chop peanuts . Roughly chop cilantro . Place wooden skewers in a shallow dish and cover with water to soak (this helps prevent the skewers from burning!).

   shallot: 2 unit (thinly sliced), mini cucumber: 4 unit (into ¼-inch-thick rounds), grape tomatoes: 8 oz (halved), lime: 2 unit (quartered), peanuts: 1 oz (roughly chopped), cilantro: ½ oz (roughly chopped), wooden skewers: 16 unit
3. 

   3

   In a medium microwave-safe bowl , combine rice wine vinegar and sugar (1½ tsp for 4 servings). Tightly cover with plastic wrap and microwave for ⏱️ 20 seconds to ⏱️ 30 seconds ; stir to dissolve sugar. Add shallot, cucumber, tomatoes, and a drizzle of olive oil to bowl with vinegar mixture. Season with salt and pepper . Set aside, stirring occasionally, until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar: ¾ tsp, olive oil, pepper
4. 

   4

   In a small bowl , stir together peanut butter (be sure to massage peanut butter packages), sweet Thai chili sauce , sriracha , 3 TBSP water, 1 TBSP soy sauce , 2 tsp sugar, and juice from half the lime (6 TBSP water, 2 TBSP soy sauce, and 4 tsp sugar for 4 servings). Taste and season with salt if desired. Transfer 3 TBSP peanut sauce to a separate small bowl and reserve for brushing chicken (set aside remaining sauce until ready to serve).

   peanut butter: 4 unit, sweet Thai chili sauce: 4 oz, sriracha: 2 tsp, soy sauce: 4 tbsp
5. 

   5

   Pat chicken cutlets dry with paper towels . Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. (If using a grill pan, preheat over medium-high heat now.) Brush reserved peanut sauce onto chicken. Add chicken skewers to hot grill (or grill pan) and grill until cooked through, ⏱️ 2 minutes to ⏱️ 4 minutes per side (you may need to work in batches). TIP: If chicken is sticking to grill when you try to flip, simply continue to cook; chicken will release from grill when it's nicely charred.

   chicken cutlets: 24 oz, paper towels
6. 

   6

   Fluff rice with a fork. Divide rice and cucumber salad between shallow bowls in separate sections. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro and serve.