We love to grill but I hate going outside just to grill a few pieces of chicken. Plus, I don’t want to worry about the propane if it runs out in the middle of my grilling. A few years ago when we were renovating our house..I wanted to grill for dinner but our back yard was like a war zone…we had materials EVERYWHERE…so I did some research on indoor grill. I needed one that was plugged in and DOESN’T cause my fire alarm to go off…since we were just living in the back of the house. I found this indoor grill and ordered it…I LOVED it then and I still love it now. Its NOT to big…like my outside grill but its perfect for my family meal. Today, I grill up 9 chicken skewers. And the clean up is the BEST part. I would put foil wrap around the bottom tray and lay a few pieces on the side…so clean up all I had to do is pull it off and throw it in the trash. I did have to wash the top tray but it was super easy. CLICK HERE to see what I got.
1/3 cup canned pineapple juice
1/4 cup soy sauce
1/4 cup packed brown sugar
1 tablespoons fish sauce
1 tablespoon lime juice
3 tablespoon olive oil
1 teaspoon chili garlic sauce or Sriracha
1 teaspoon dry basil
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1 lime freshly squeezed–I just cut it into wedges
sliced green onions
TO MAKE THE MARINADE: In a medium bowl, whisk all the ingredients for the marinate together.
Cut the CHICKEN BREAST into 1 inch cube.
TO GRILL: Soak wooden skewers at least 30 minutes in water before grilling. I am using an INDOOR SMOKELESS GRILL.
Thread chicken onto the skewers and pour the marinate over the chicken. Marinate in the refrigerator for at least 1 hour. If you can marinate over night.
Grill on one side for about 8 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred. I used this INDOOR SMOKELESS GRILL
****While chicken is grilling prepare the peanut sauce, in a sauce pan over medium low heat. Whisk together all the peanut sauce ingredients. Add more water if needed to thin it out.
Serve chicken warm and garnish with crushed peanuts, green onions, chopped cilantro and freshly squeezed lime juice. DIp with the peanut sauce.
1/2 cup creamy peanut butter
2 tablespoon packed brown sugar
2 tablespoon fresh lime juice
1 1/2 tablespoon soy sauce
1 teaspoon minced garlic
1/4 cup coconut milk
2 teaspoon Sriracha or chili garlic sauce
2 tablespoon water, add more if needed