Chicken Satay

Total Time Prep: 15 min. + marinating Grill: 5 min.
Yield 8 servings (1 cup sauce)
Test Kitchen Approved
Chicken satay gets its complex flavor from a coconut milk-based marinade spiced with turmeric, coriander, cumin and garlic. Serve the flame-kissed chicken skewers with an unforgettable Thai-inspired peanut sauce.

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup canned coconut 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
  • PEANUT BUTTER SAUCE:
  • 1/3 cup creamy peanut butter
  • 1/3 cup canned coconut milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
  • Optional: chopped peanuts and lime wedges

Directions

  1. Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large shallow dish, combine coconut milk, garlic, brown sugar and seasonings. Add chicken; turn to coat. Refrigerate for 8 hours or overnight.
  2. In a small bowl, whisk sauce ingredients until blended. Cover and refrigerate until serving. Drain chicken, discarding marinade. Thread 2 chicken strips onto each metal or soaked wooden skewer.
  3. Grill, uncovered, over medium-hot heat until chicken juices run clear, 2-3 minutes on each side. Serve with peanut butter sauce. If desired, sprinkle with additional chopped cilantro and chopped peanuts and serve with lime wedges.

Nutrition Facts

3 ounces cooked chicken with 2 tablespoons sauce: 233 calories, 11g fat (4g saturated fat), 63mg cholesterol, 398mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. —Sue Gronholz, Beaver Dam, Wisconsin
Recipe Creator

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