Coconut Chicken Satay

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Coconut Chicken Satay

Ingredients

  • 1 can coconut milk
  • 3 inch piece fresh ginger grated
  • 4 garlic cloves grated
  • 1-3 tablespoons sriracha based of spicy preference
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1 1/2 pounds chicken breasts sliced into thin strips
  • 2 tablespoons peanut butter

Instructions

  • Combine everything but the peanut butter in a bowl and let it marinade for at least 15 minutes but preferably 24 hours.
  • Soak your skewers.
  • Preheat the grill to medium-high heat or broiler to high heat.
  • Thread the chicken onto the skewers. Grill for 3-4 minutes per side until charred all over.
  • Meanwhile, add the marinade and the peanut butter to a pot and boil over medium-high for at least 5 minutes or until thick and delicious.
  • Put the skewers on a serving platter. I garnished mine with sriracha, crushed cashews, and some chopped cilantro. Pour the sauce into a bowl for dipping and enjoy!
  • 1 can coconut milk
  • 3 inch piece fresh ginger grated
  • 4 garlic cloves grated
  • 1-3 tablespoons sriracha based of spicy preference
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon curry powder
  • 1 teaspoon kosher salt
  • 1 1/2 pounds chicken breasts sliced into thin strips
  • 2 tablespoons peanut butter

Notes

If serving this at a party as an appetizer, it’s easier to eat if cut into smaller pieces and placed on smaller skewers!

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