Chicken Satay
The peanut butter sauce takes these chicken skewers to the next level.
Prep time: 15 min
Cook time: 5 min
Serves: 8
Ingredients:
- 2 pounds boneless skinless chicken breasts
- 1/2 cup milk
- 6 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon each ground coriander, ground turmeric and ground cumin
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/8 teaspoon coconut extract
Ingredients, Peanut Butter Sauce:
- 1/3 cup peanut butter
- 1/3 cup milk
- 2 green onions, chopped
- 1 small jalapeno pepper, seeded and finely chopped
- 2 to 3 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon minced fresh cilantro
- 1 teaspoon minced fresh gingerroot
- 1/8 teaspoon coconut extract
How to make it:
- Flatten chicken to 1/4-inch thickness; cut lengthwise into 1-inch wide strips.
- In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- In a bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
- Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
- When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
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Originally Published: September 07, 2006
Originally Published in Reader's Digest