Grilled Chicken Satay With Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

• Difficulty: Medium
• Category: Appetizer, Dinner
• Cuisine: Chinese, Japan

Ingredients

• 1/2 cup light coconut milk
• 1 tbsp Asian fish sauce
• 2 tsp red curry paste
• 1 tsp brown sugar
• 1 tbsp chopped cilantro
• 1/2 tsp 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)

For the Peanut Sauce

• 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.
2. 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.
3. 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.