Chicken Satay with Peanut Sauce
Ingredients
- 1/4 cup coconut milk
- 2 tbs soy sauce reduced sodium
- 2 1/2 tsp curry powder yellow
- 1 1/2 tsp turmeric
- 3 cloves garlic minced
- 1 tbs ginger freshly grated
- 1 tbs brown sugar
- 1 tbs fish sauce
- 2 lbs chicken thighs cut into 1-inch chunks
- 1 tbs canola oil
- kosher salt to taste
- black pepper freshly ground, to taste
For the peanut sauce
- 3 tbs peanut butter creamy
- 1 tbs soy sauce reduced sodium
- 1 tbs lime juice freshly squeezed
- 2 tsp brown sugar
- 2 tsp chili garlic sauce or more, to taste
- 1 tsp ginger freshly grated
Instructions
- To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
- In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium-high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
- Serve immediately with peanut sauce.
Notes
Chicken Satay with Peanut Sauce
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