Chicken Satay with Peanut SauceWrite a Review Read Reviews
- Yields: 16–20 Servings
- Cook time: 15 minutes
- Prep time: 30 minutes
- 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)
- wooden skewers (soaked in water for at least 1 hour)
- 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
- 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.
- Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.