Chicken Satay

- Zehra, The FitNest

Ingredients

Marinade:

  • 1/2 cup full-fat coconut milk
  • 3 cloves garlic minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne powder

Peanut sauce:

  • 1/4 cup natural creamy peanut butter
  • 3 cloves garlic minced
  • 2 tablespoons sesame oil
  • ½ tsp sriracha sauce
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice

Method

  1. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.
  2. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Grill on a grilling pan on barbecue, 3-4 minutes on each side.
  3. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.
  4. Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and serve while warm.

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