Description
Deliciously flavored thai chicken skewers marinated in a coconut milk and spices mix, grilled and served with a homemade peanut sauce. Dairy and gluten free!
Ingredients
Units
Scale
For the Chicken Satay Skewers
- 1 1/2 lbs boneless and skinless chicken breast tenders
- 1/2 cup canned coconut milk
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or as a paste
- 2 tablespoons fresh lime juice
- 3 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- Coarsely chopped peanuts, fresh cilantro, sliced limes for garnish
For the Peanut Sauce
- 6 tablespoons natural peanut butter
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon siracha (more as desired)
- 1 teaspoon ginger paste
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl or Ziploc bag, whisk together all ingredients for the chicken marinade (except the garnishes). Add the chicken breast tenders and toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, preferably over night.
- Add all ingredients for the peanut sauce to a food processor or blender. Pulse until completely smooth. Chill until ready to serve.
- If using wooden skewers, soak for 30 minutes before grilling.
- When ready to cook, thread marinated chicken onto skewers, one chicken tender per skewer.
- Pre-heat outdoor or indoor grill pan over medium high heat. Brush with a little bit of your favorite oil.*
- Grill chicken skewers 4-5 minutes per side, until they reach 165°F. Remove from heat and let rest 2 minutes.
- Garnish with chopped peanuts, cilantro, and lime slices. Serve immediately with peanut sauce.
Notes
You can also use a regular skillet (no skewers) with 1 teaspoon of your favorite oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes