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Chicken Satay with Peanut Sauce

thai-coconut-chicken-with-peanut-sauce
  • Yields: 16–20 Servings
  • Cook time: 15 minutes
  • Prep time: 30 minutes

Ingredients

  • 2 pounds boneless, skinless chicken breasts (halved and cut into thin strips)
  • 2 cups coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • ½ tablespoon chopped cilantro
  • 2 teaspoons chopped ginger
  • 2 cloves garlic (minced)
  • ½ teaspoon kosher salt
  • Peanut Dipping Sauce (recipe follows)
Additional Tools
  • wooden skewers (soaked in water for at least 1 hour)
Peanut Dipping Sauce
  • 1 teaspoon creamy peanut butter
  • ½ tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon water
  • 1 tablespoon honey
  • ¼ cup grated ginger

Instructions

Combine coconut milk, lime juice, ginger, cilantro, garlic, and salt in a large mixing bowl and stir to combine. Place chicken strips into a large resealable bag and add the marinade. Remove as much air as possible from the bag while sealing and refrigerate for 4–6 hours.

Prepare grill for medium-high heat cooking, approximately 400°F. As the grill comes to temperature, remove the chicken from the marinade and pat dry. Thread chicken onto the skewers and grill until they reach an internal temperature of 165°F. Serve immediately with peanut sauce.

Peanut Dipping Sauce: Combine all ingredients in a mixing bowl and blend well, adding more water if it is too thick. Refrigerate until ready to use, bringing it to room temperature before serving.

  1. Credit: Clint Cantwell

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