Curry Chicken Skewers

*
Grilled 11 minutes on George Forman Turning over half way through grilling or cook in the oven 375*F. 20- 30 minutes or until no longer pink inside.

*
*Wooden Skewers, soaked in water 20 minutes before adding chicken tenders

*

Curry Chicken Marinade

*
*1/2 cup Extra Light Olive Oil

*Juice from 1 Lemon

*2 teaspoons Fresh Grated Ginger

*2 teaspoons Curry Powder

*1 teaspoon Red Pepper Flakes

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Black Pepper

*2 Kosher Salt or Sea Salt

*3 pounds Chicken Tenders

*
Add the above to a Ziploc gallon bag. Close the bag and massage the bag with chicken and marinade. Refrigerate 2-3 hours.
After marinating weave the chicken onto pre-soaked skewers. Place weaved sewers on a large platter or baking sheet and grill.

*
Grilled 11 minutes on George Forman Turning over half way through grilling or cook in the oven 375*F. 20- 30 minutes or until no longer pink inside.

*
Smothering Curry Dipping Sauce:

*
*1/2 cup Creamy Peanut Butter

*1/2 cup Coconut Cream

*1 tablespoon extra Light Olive Oil

1 Tablespoon Curry Powder

*1 tablespoon Minced Garlic

*1 tablespoon Dry Minced Onion

*2 teaspoons Brown Sugar

*Juice from 1 Lime

*1/4 cup Soy Sauce

*2 teaspoons Freshly Grated Ginger

 

Add the above ingredients to a food processor. Pulse until mixture is smooth.

*
Pour sauce over grilled or cooked chicken skewers and use as dipping sauce.

Enjoy!

Lindy