Recipe Redo: Ivanka Trump's Chicken Skewers with Peanut Sauce
As we all fall into the fall season, it seems as if the Internet is flooded with seasonal recipes. We love ourselves a good pumpkin recipe or two, but sometimes in October we feel like we’re on pumpkin overload! It’s nice to take a step back and eat something that is wonderful year round.
Jenny Park and Teri Lyn Fisher are the food stylist/recipe development/photography duo behind the blog Spoon Fork Bacon. Visit PEOPLE.com every Friday for their take on celebrity recipes, plus tips on cooking, entertaining, food photography and more.
Is it just us or does it seem like the web is flooded with pumpkin foods right now? Don’t get us wrong: We love a good pumpkin recipe, but sometimes October can go into gourd-overload! It’s nice to take a step back and eat something that is wonderful year round.
That’s why we love these [premium title=”Chicken Skewers with Peanut Sauce” url=”https://www.people.com/people/premium/celebfood/recipe/0,,20712048,00.html”] from Ivanka Trump. This recipe makes a great party appetizer any time of year—or you can make a nice salad, top it with a couple of these skewers, and you have a terrific dinner!
We switched a couple things around from Ivanka’s original recipe: To save a little time, we swapped chicken breasts for chicken tenders so we don’t have to do any cutting. (Phew!) We also used almond butter instead of peanut butter. It’s just as creamy and delicious, but is better for you. To the marinade, we added fresh lime juice for a touch of acid and cilantro for a zesty pop of flavor.
We love quick and easy recipes like this one—and love how versatile it can be! If you’re not in the mood for chicken, switch it out for thinly-sliced flank steak, lamb or shrimp. Either way, your guests will never know that this dish took no time at all to put together.
Chicken Skewers with Almond Butter and Lime
1¼ cups coconut milk, divided
¾ cup almond butter
3½ tbsp. low-sodium soy sauce
2 tsp. light brown sugar
2 tsp. fresh ginger, minced
½ tsp. chile sauce
¼ bunch cilantro, minced
1 green onion, thinly sliced
2 garlic cloves, minced
1 lime, juiced
10 chicken tenders
10 bamboo skewers
Salt and pepper, to taste
2 tbsp. vegetable oil
1. In a medium bowl, mix 1 cup coconut milk and the next 9 ingredients to make a marinade. Whisk together until fully combined and no lumps remain.
2. In a second bowl, place tenders and top with marinade, reserving ⅔ cup. Fold mixture until chicken is well coated. Cover and refrigerate for 1 hour. While chicken marinates, soak bamboo skewers in water.
3. Remove chicken from refrigerator and thread a tender onto each skewer. Season with salt and pepper.
4. Preheat grill, or burner if you are using a grill pan on the stove, to medium-high heat.
5. Brush grill or grill plan with oil and grill chicken until cooked through, about 4-5 minutes on each side.
6. Stir together reserved marinade and remaining coconut milk to make a dipping sauce. Serve alongside chicken skewers in a small bowl.
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