Chicken Satay With Peanut Sauce
INGREDIENTS
·
1/4 cup
coconut milk
·
2
tablespoons reduced sodium soy sauce
·
2 1/2
teaspoons yellow curry powder
·
1 1/2
teaspoons turmeric
·
3 cloves
garlic, minced
·
1
tablespoon freshly grated ginger
·
1
tablespoon brown sugar
·
1
tablespoon fish sauce
·
2 pounds boneless,
skinless chicken thighs, cut into 1-inch chunks
·
1
tablespoon canola oil
·
Kosher
salt and freshly ground black pepper, to taste
For the
peanut sauce
·
3 tablespoons creamy peanut
butter
·
1
tablespoon reduced sodium soy sauce
·
1
tablespoon freshly squeezed lime juice
·
2
teaspoons brown sugar
·
2
teaspoons chili garlic sauce, or more, to taste
·
1 teaspoon
freshly grated ginger
DIRECTIONS
1. To
make the peanut sauce, whisk together peanut butter, soy sauce, lime juice,
brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3
tablespoons water until desired consistency is reached; set aside.
2. In
a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic,
ginger, brown sugar and fish sauce.
3. In
a gallon size Ziploc bag or large bowl, combine chicken and coconut milk
mixture; marinate for at least 2 hours to overnight, turning the bag
occasionally.
4. Drain
the chicken from the marinade, discarding the marinade.
5. Preheat
grill to medium high heat. Thread chicken onto skewers. Brush with canola oil;
season with salt and pepper, to taste.
6. Add
skewers to grill, and cook, turning occasionally, until the chicken is
completely cooked through, reaching an internal temperature of 165 degrees F,
about 12-15 minutes.
7. Serve
immediately with peanut sauce.
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »