Grilled Chicken Satay with Spicy Peanut Sauce

Grilled Chicken Satay with Spicy Peanut Sauce

Prep Time Prep: 30m Cook Time Cook: 10m

Yield: 4 Servings

www.skinnytaste.com

  • 1/2 cup light coconut milk
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons red curry paste
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon ground turmeric
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
  • 16 large Bamboo skewers, soaked in cold water
  • lime wedges, for garnish
  • 1 tbsp chopped cilantro, for garnish
  • 1 tbsp chopped peanuts, for garnish (optional)
  • 1/3 cup low sodium chicken broth
  • 2 tbsp Better’n peanut butter
  • 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
  • 2 tsp honey
  • 1 tsp Sriracha chili sauce
  • 1 tsp freshly grated ginger
  • 1 small clove garlic, minced
  1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Ingredients

  • 1/2 cup light coconut milk
  • 1 tablespoon Asian fish sauce
  • 2 teaspoons red curry paste
  • 1 teaspoon brown sugar
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon ground turmeric
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
  • 16 large Bamboo skewers, soaked in cold water
  • lime wedges, for garnish
  • 1 tbsp chopped cilantro, for garnish
  • 1 tbsp chopped peanuts, for garnish (optional)
  • 1/3 cup low sodium chicken broth
  • 2 tbsp Better’n peanut butter
  • 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
  • 2 tsp honey
  • 1 tsp Sriracha chili sauce
  • 1 tsp freshly grated ginger
  • 1 small clove garlic, minced

Instructions

  1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.