Description
These easy, flavorful Thai-inspired chicken satay skewers are marinated in coconut milk and spices and then grilled and served with a delicious spicy peanut sauce for dipping. #chicken #chickenbreast #grilledchicken #grilling #healthyrecipes #healthydinner #appetizer
Yield: 4Servings | Serving Size: 4skewers
Ingredients
1/2cuplight coconut milk
1tablespoonAsian fish sauce
2teaspoonsred curry paste
1teaspoonbrown sugar
1tablespoonchopped cilantro
1/2teaspoonground turmeric
1/2tspkosher salt
freshly ground black pepper, to taste
1 1/4poundsthin-sliced boneless chicken breast, cutlets
16large Bamboo skewers, soaked in cold water
lime wedges, for garnish
1tbspchopped cilantro, for garnish
1tbspchopped peanuts, for garnish (optional)
For the Peanut Sauce (makes 1/2 cup):
1/3cuplow sodium chicken broth
2tbspcreamy peanut butter
1tbspreduced sodium soy sauce, Tamari for gluten-free
2tsphoney
1tspSriracha chili sauce
1tspfreshly grated ginger
1small clove garlic, minced
Instructions
- 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.
Last Step:
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