Chicken Satay
With a plethora of flavors and the perfect blend of Southeast Asian spices, enjoy this Indonesian Chicken Satay that is sure to quickly become a household favorite.
- Zehra, The FitNest
Ingredients
- 1 pound Crescent Foods Boneless Skinless Chicken Breast Strips
- 8-9 wooden skewers soaked for about 30 minutes before using
- 1 scallion thinly sliced
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
PREPARATION
- 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.
- 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.
- 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.
- Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and serve while warm.
