Chicken Satay with Peanut Sauce
Let's get grilling
1
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.
2
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.
3
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.
Categories
Cooking for 16 people
Ingredients
-
boneless, skinless chicken breasts (halved and cut into thin strips)
2 pounds
-
coconut milk
2 cups
-
fresh lime juice
1 tablespoon
-
red curry paste
1 tablespoon
-
fish sauce
1 tablespoon
-
chopped cilantro
½ tablespoon
-
chopped ginger
2 teaspoons
-
garlic (minced)
2 cloves
-
kosher salt
½ teaspoon
-
Peanut Dipping Sauce (recipe follows)
Additional Tools
-
wooden skewers (soaked in water for at least 1 hour)
Peanut Dipping Sauce
-
creamy peanut butter
1 teaspoon
-
lime juice
½ tablespoon
-
soy sauce
2 tablespoons
-
hoisin sauce
1 tablespoon
-
water
1 tablespoon
-
honey
1 tablespoon
-
grated ginger
¼ cup
Credit: Clint Cantwell
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