Grilled Chicken Satay with Spicy Peanut Sauce
I absolutely love foods with coconut and curry. A satay is a dish of seasoned, skewered, and grilled meat, served with a sauce. Good to know!
This chicken satay recipe was wonderful and the spicy peanut sauce was so tasty that even Bridget, who lately says she dislikes peanuts, went back for seconds.
Servings: 4
Prep Time: 4h 20 m (mostly marinade)
Cook Time: 10 m
Ingredients
Marinade
- 1/2 cup light coconut milk
- 1 tablespoon Asian fish sauce
- 2 teaspoons red curry paste
- 1 teaspoon brown sugar
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground turmeric
- 1/2 tsp kosher salt
- freshly ground black pepper, to taste
- 1 -1/4 pounds thin-sliced boneless chicken breast, cutlets
- 16 large Bamboo skewers, soaked in cold water
- lime wedges, for garnish
- 1 tbsp chopped cilantro, for garnish
- 1 tbsp chopped peanuts, for garnish (optional)
Peanut Sauce (makes 1/2 cup)
- 1/3 cup low sodium chicken broth
- 2 tbsp creamy peanut butter
- 1 tbsp reduced sodium soy sauce, Tamari for gluten-free
- 2 tsp honey
- 1 tsp Sriracha chili sauce
- 1 tsp freshly grated ginger
- 1 small clove garlic, minced
Directions
- In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
- Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
- Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.