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.
Serves:
Ingredients
- ½cuplight coconut milk
- 1tbspAsian fish sauce
- 2tspred curry paste
- 1tspbrown sugar
- 1tbspchopped cilantro
- ½tspground turmeric
- ½tspkosher salt
- freshly ground black pepper,to taste
- 1¼lbschicken cutlets,thin sliced, boneless, skinless
- 16large bamboo skewers,soaked in cold water
- lime wedges,for garnish
- 1tbspchopped cilantro,for garnish
- 1tbspchopped peanuts,for garnish, optional
For the Peanut Sauce:
- ⅓cuplow sodium chicken broth
- 2tbspBetter’n peanut butter
- 1tbspreduced sodium soy sauce,Tamari for gluten-free
- 2tsphoney
- 1tspSriracha chili sauce
- 1tspfreshly grated ginger
- 1clovegarlic,small, minced
Instructions
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In a bowl, mix the marinade ingredients except for the chicken.
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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.
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Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well.
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Bring to a boil, reduce heat and cook for about 5 minutes until smooth, stirring constantly. Set aside to cool to room temperature.
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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.
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Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Nutrition
- 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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