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from Bon Appétit
Ingredients:
3/4 cup canned light unsweetened coconut milk
1/2 cup plain Greek yogurt
1/2 cup smooth peanut butter
1/4 cup fresh lime juice (about 2 limes)
2 teaspoons (packed) light brown sugar
2 garlic cloves
3/4 teaspoon kosher salt plus more for seasoning
1/4 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
1/4 cup unsalted, dry-roasted peanuts, coarsely chopped
Lime wedges
Preparation:
Purée first 6 ingredients and 3/4 tsp. salt in a blender until smooth. Add 1/4 cup cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 cup marinade to a small bowl; cover and chill for serving (return to room temperature before using). Place remaining marinade in a resealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 3 hours or overnight (the longer it marinates, the more flavorful it will be).
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 well browned, 3—4 minutes. Turn and grill until other side is well 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 alongside for squeezing over.
