Servings: 6 Prep: 15 min Cook: 15 min Total: Overnight, plus 30 min
I remember being a kid and eating this stuff. To this day, Chicken Satay is very probably one of my favorite things to eat. Maybe it’s the chicken, but MAYBE it’s the peanut sauce! As a kid, our local restaurant always served it with peanut sauce and a sweet-spicy cucumber salad. The chicken skewers were always resting upon a slice of white toast, which had been cut into 9 squares, each square absorbing the bright yellow grease dripping from the satays. This was my favorite part. And the chicken.
Oh, and the peanut sauce was my favorite!
Grilled Chicken SatayPrint Rate
- 1 1/2 lbs chicken breasts boneless and skinless, and cut into strips
- 4 each garlic cloves minced
- 1 tbsp fresh ginger minced
- 2 tsp red curry paste
- 1/4 cup unsweetened coconut milk
- 2 tsp turmeric ground
- 1 tbsp lime juice freshly squeezed
- 18 each bamboo skewers soaked in water for 30 minutes
- salt pepper and chili flakes, to taste
- 2 tbsp coconut oil for grilling
- Marinate the chicken, with the garlic, ginger, curry paste, coconut milk, turmeric and lime juice.
- Cover and refrigerate the chicken for a few hours, up to over night.
- Thread the chicken on the bamboo skewers, weaving the skewer in and out, down the center of each strip of chicken.
- Pre-heat a grill.
- Season the chicken satays with salt, black pepper and chili flakes.
- Once the grill is hot, brush it with coconut oil and quickly place your satays on the grill.
- Grill each satay, until it's nicely seared and cooked through.
- Serve with peanut sauce!
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