Grilled Thai chicken satay with peanut dipping sauce. Perfect for an appetizer or as a main course.
Author: Erin Berdan
Recipe type: Main
Cuisine: Thai
Serves: 4 servings
Ingredients
For the satay
2 boneless, skinless chicken breasts, cut into strips
1 cup coconut milk
3 cloves garlic, minced
2 Tbsp. Asian fish sauce
1 Tbsp. lime juice
2 tsp. honey
1 tsp. ground turmeric
For the peanut sauce
1 tsp. minced fresh ginger
1 small clove garlic, minced
1 scallion, minced
¼ cup chunky peanut butter
⅓ cup coconut milk
1 Tbsp. Asian fish sauce
1 tsp. fresh lime juice
½ tsp. honey
Wooden skewers, for grilling
Instructions
In a shallow dish, combine 1 cup coconut milk, 3 cloves of garlic, 2 tablespoons of fish sauce, 1 tablespoon lime juice, 2 teaspoons honey and turmeric. Stir well. Add the chicken. Cover and refrigerate for 4 hours or overnight.
Soak wooden skewers in water for an hour.
In a small pan, combine all of the ingredients for the sauce. Bring to a simmer, stirring to combine. Thin with more coconut milk, if desired.
Prepare a grill over high heat. Thread the chicken onto the skewers, discarding the excess marinade.
When the grill is hot, oil the grates. Grill the chicken satay on high for 2 minutes on each side. Reduce heat to low and grill until cooked thru, 2-3 minutes more per side.
Serve immediately with peanut dipping sauce.
Recipe by white plate blank slate at https://whiteplateblankslate.com/chicken-satay/