How To Make Grilled Chicken Satay with Spicy Peanut Sauce
Marinated in coconut milk, this grilled chicken satay makes an amazing appetizer. It’s a Southeast Asian skewer served with peanut sauce and lime wedges.
In a bowl, mix the marinade ingredients except for the chicken.
Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to the marinade. Turn chicken to coat, cover, and refrigerate for 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 for about 5 minutes until smooth, stirring constantly. Set aside to cool to room temperature.
Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on the grill and cook for 2 to 3 minutes per side, or until cooked through.
Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
- Calories: 359.06kcal
- Fat: 20.67g
- Saturated Fat: 6.32g
- Trans Fat: 0.16g
- Monounsaturated Fat: 8.18g
- Polyunsaturated Fat: 4.23g
- Carbohydrates: 9.58g
- Fiber: 1.36g
- Sugar: 5.66g
- Protein: 33.29g
- Cholesterol: 90.96mg
- Sodium: 617.76mg
- Calcium: 37.16mg
- Potassium: 467.57mg
- Iron: 1.91mg
- Vitamin A: 38.93µg
- Vitamin C: 3.47mg
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