Grilled Chicken Satay with Peanut Sauce
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4
Ingredients
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For the chicken satay:
- 2 lb chicken breasts, trimmed and cut into long, 1 inch thick strips
- 1/2 cup full fat coconut milk
- 3 garlic cloves, minced
- 1/2 tsp curry powder
- 1/2 tsp ginger powder
- 1/2 tsp turmeric powder
- 1/2 tsp fish sauce (I used the Thai kitchen brand)
- 1 tsp soy sauce or Tamari (gluten free soy sauce)
- pinch of salt
- 8 inch bamboo or wood skewers
- 1/3 cup smooth peanut butter
- 1 tsp Tamari (gluten free soy sauce)
- 1 tsp rice wine vinegar
- 1 tbsp sugar
- 1 garlic clove, minced very fine
- 1/2 tsp fresh ginger, minced very fine
- 1/4 cup warm water (approximately)
Instructions
- In a large mixing bowl, combine the coconut milk, garlic, curry, ginger and turmeric powder, fish sauce, Tamari and salt and stir to combine
- Add the chicken, toss to coat, cover with plastic wrap and place in the refrigerator to marinate at least an hour or for best flavor, overnight
- Half an hour before you’re ready to grill, soak the skewers in water (this prevents the skewers from burning)
- Skewer the chicken breasts, leaving at least 1 inch from the end
- Brush the remainder of the marinade onto the chicken
- Heat up the grill, and brush it clean so the chicken doesn’t stick
- While the grill heats, make the sauce by combining the peanut butter, Tamari, rice wine vinegar, sugar, garlic and ginger. Whisk and add a generous splash of warm water to thin the sauce. Continue stirring in water until you have a smooth consistency like maple syrup. Keep out at room temperature until you’re ready to serve
- Grill for a few minutes on each side and remove from the grill
- Place on a platter, alongside the peanut sauce, sprinkle with chopped peanuts and squeeze fresh lime juice before serving