Grilled Chicken Satay with Peanut Sauce
Thinly sliced chicken tenders are grilled in a Thai marinade and then served with a creamy, spicy peanut sauce that you will want to drink!
EQUIPMENT
Ingredients
Marinade:
- 13 to 14 oz can coconut milk
- 1 Tbsp fish sauce
- 1 Tbsp red curry paste
- 1 Tbsp brown sugar
- 1 tsp turmeric
- 1 tsp salt
- 1/4 tsp pepper
- 2 Tbsp finely chopped cilantro
- 2 lbs chicken tenders (or chicken breast sliced thinly into strips)
Peanut Sauce:
- 1 cup chicken broth
- 1/3 cup creamy peanut butter
- 3 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp sriracha sauce
- 1 tsp ground ginger
- 1-1/2 tsp minced garlic
Instructions
- For the marinade: In a large bowl, whisk together the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper and cilantro.
- Add the chicken to the marinade, cover and refrigerate for at least 1-2 hours.
- Soak 15-20 wooden skewers in cold water while the chicken marinates.
- For the sauce: Add all the peanut sauce ingredients in a saucepan and whisk over medium high heat until well combined.
- Bring to a simmer and cook 3-5 minutes until it’s thickened. Remove from heat and let cool to room temperature.
- When you are ready to grill the chicken, thread the chicken on to the soaked skewers and discard the remaining marinade.
- Grill the skewers 3-4 minutes each side or until cooked through to 165 degrees and golden brown. (How thick you cut your chicken will determine how long it takes to get it to temp.)
- Serve the chicken with the peanut sauce for dipping and garnish with cilantro and lime. (We like to serve it over rice.)