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Grilled Chicken Satay Skewers

by on April 26, 2011 in Main Courses, Poultry April 26, 2011 Main CoursesPoultry
See post on GrillGrrrl’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

There are many recipes for the peanut sauce that makes up chicken satay on the internet, but what I like about this one is that the ingredients are easy to find (no need to go to a specialty market) and it uses coconut milk, one of my FAVORITE ingredients. Your family and kids will love this recipe!

Ingredients

  • 1-½ cup Coconut Milk
  • 1 cup Peanut Butter
  • 2 Tablespoons Thai Fish Sauce
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Sriracha Hot Sauce
  • 4 Tablespoons Fresh Mint Leaves
  • 4 Tablespoons Fresh Lime Juice (or The Juice Of 5 Limes)
  • 2 whole Limes, Zested
  • 4 Tablespoons Rice Vinegar
  • 4 pieces Chicken Breasts, Cut Into Strips

Preparation

Soak skewers in water for at least 30 minutes.

Combine all the ingredients except the chicken to make the sauce. Pour half of the sauce or enough to coat the chicken (make sure to reserve some for serving later) and let the chicken sit in the sauce for at least 15 minutes.

Thread the chicken on the skewers. Heat your grill to 350ºF (medium). Grill the chicken 2–3 minutes per side, or until the internal temperature has reached 165ºF. Tent the meat for 5 minutes and then serve with additional sauce.

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2 Reviews

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jettabugfox on 8.6.2011

This recipe was delicious and simple. I used creamy peanut butter, reduced the sriracha, and added a little brown sugar (so my 6 year old would like it). I forgot to buy rice, so I served it over linguini tossed with sesame oil and extra lime juice, and spooned the extra sauce over everything. Great recipe!

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Annie on 5.9.2011

Yum! I really liked the flavor combination in the sauce. I used chicken breast tenders so I didn’t have to cut the chicken. I also used chunky peanut butter because that’s my personal preference, but for this purpose I think creamy may have been a better choice. The only problem I had was that my charcoal grill is hard to control, and the sauce got a little burned. Still good though.

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