Grilled Chicken Satay with Spicy Peanut Sauce

Name: Grilled Chicken Satay with Spicy Peanut Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup light coconut milk; 1 tablespoon Asian fish sauce; 2 teaspoons red curry paste; 1 teaspoon brown sugar; 1 tablespoon chopped cilantro; 1/2 teaspoon ground turmeric; 1/2 tsp kosher salt; freshly ground black pepper (to taste); 1 -1/4 pounds thin-sliced boneless chicken breast (cutlets); 16 large Bamboo skewers (soaked in cold water); lime wedges (for garnish); 1 tbsp chopped cilantro (for garnish); 1 tbsp chopped peanuts (for garnish (optional)); 1/3 cup low sodium chicken broth; 2 tbsp creamy peanut butter; 1 tbsp reduced sodium soy sauce (Tamari for gluten-free); 2 tsp honey; 1 tsp Sriracha chili sauce; 1 tsp freshly grated ginger; 1 small clove garlic (minced)

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.

⏱️ 40 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 31 views

👨‍🍳 Start Cooking

Grilled Chicken Satay with Spicy Peanut Sauce

Foto: Skinnytaste

Ingredients

4 servings

1/2 cup light coconut milk
1 tablespoon Asian fish sauce
2 teaspoons red curry paste
1 teaspoon brown sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
1/2 tsp kosher salt
freshly ground black pepper (to taste)
1 -1/4 pounds thin-sliced boneless chicken breast (cutlets)
16 large Bamboo skewers (soaked in cold water)
lime wedges (for garnish)
1 tbsp chopped cilantro (for garnish)
1 tbsp chopped peanuts (for garnish (optional))
1/3 cup low sodium chicken broth
2 tbsp creamy peanut butter
1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
2 tsp honey
1 tsp Sriracha chili sauce
1 tsp freshly grated ginger
1 small clove garlic (minced)

Steps

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.