Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Chicken Skewers with Georgia Peanut Dipping Sauce

Ingredients

Make sure and use fish sauce and coconut milk when making the peanut sauce. No substitutes.

 Skewer Soak

1 cup water

1 Tbsp           soy sauce

1 /4 cup        coconut milk

20 6-inch     wooden skewers

 

Chicken Marinade

1 /4 cup         pineapple juice

2 Tbsp           soy sauce

1 tsp               minced garlic

1 Tbsp            sesame oil

1 /4 cup         Thai chili sauce1 pound  boneless skinless chicken breasts, cut into 20 strips

2-3 Tbsp        peanut oil

Instructions

Combine water, soy sauce and coconut milk together and soak the skewers in the mixture for 2-4 hours. Use a plastic-wrapped weight to keep the skewers submerged in the mixture.

Thread the chicken on to the soaked skewers, leaving a small portion of the skewer empty so that it can be picked up after cooking.

Combine pineapple juice, soy sauce, garlic, sesame oil and chili sauce.

Pour marinade over the chicken skewers and allow them to soak for 3-4 hours. The chicken should be refrigerated while marinating.

Preheat oven to 375.

Over high heat, heat enough peanut oil in a large, non-stick skillet to lightly coat the surface. Drain the marinated skewers. Sear the chicken skewers six to seven skewers at a time. Flip skewers after one or two minutes and brown other side. Once both sides are browned, place skewers on a baking sheet. Repeat process with remaining skewers, working in small batches, and adding oil to the pan as needed until all skewers have been seared. Hold until party time.

Bake skewers for five to six minutes and served with Georgia Peanut Dipping Sauce.

You may marinate and sear the skewers one day in advance. Wrap and store in the refrigerator until party time.  Let skewers sit at room temperature 15 minutes before baking.

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Read more

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Read more