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Chicken Satay with Peanut Sauce
Number of Servings: 6
Added By: Radeen Cochran
My Yacht Name: Island Spirit
Yacht Manufacturer: Island Packet
Ingredients: 2 lbs. boneless, skinless chicken thighs, cut into 1 inch chunks
1/4 C coconut milk
2 T low sodium soy sauce
2 1/2 t yellow curry powder
1 1/2 t turmeric
3 cloves garlic, minced
1 T freshly grated ginger
1 T brown sugar
1 T fish sauce
1 T canola oil
salt & pepper to taste
For the peanut sauce:
3 T creamy peanut butter
1 T low sodium soy sauce
1 T fresh lime juice
2 t chili garlic sauce, or more
1 t freshly grated ginger
Directions: Peanut Sauce:
Whisk together all sauce ingredients in a small bowl. Whisk in 2 - 3 T water until desired consistency is reached. Set aside.
Chicken Satay:
In a medium bowl, combine all ingredients except chicken. Add to chicken in a large bowl or a gallon ziplock bag. Marinate for at least two hours or overnight. Turn bag or stir bowl occasionally.
When ready to cook, drain the marinade from the chicken and discard it.
Preheat grill to medium-high heat. Thread chicken onto skewers. Brush with canola oil, season with salt and pepper, then grill for about 12 - 15 minutes. Turn occasionally and cook until internal temperature reaches 165 degrees.
Serve immediately with peanut sauce.
Comments: This recipe was adapted from the website, Damn Delicious.
I consider the fish sauce and ginger and chili garlic sauce to be optional items.
The chicken chunks can also be cooked in a skillet over medium-high heat.
Use the remaining coconut milk to make coconut rice to accompany this delicious satay. Enjoy!
Located in: Poultry
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