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.
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
For safe meat preparation, reference the USDA website.
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