Coconut Curry Chicken Satay
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
Ingredients
FOR THE CHICKEN:
- 10–12 skewers (Wooden skewers are a great option and easy cleanup!)
- 1.5 lb boneless, skinless chicken breasts, sliced into strips
- 3/4 c coconut milk
- 4 cloves garlic, minced
- 2 T soy sauce (sub Tamari if you are gluten free)
- 1 T honey
- 1 tsp yellow curry powder
- 1 tsp cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1/4 tsp pepper
FOR THE SAUCE:
- 1/2 c creamy peanut butter
- 1/4 c olive oil
- 2 T rice wine vinegar
- 1 tsp sesame oil
- 3 cloves garlic, minced
- 2 T honey
- 3 T soy sauce (sub Tamari if you are gluten free)
- 1/4 c hoisin sauce
- 1/2 tsp ginger paste
- salt, to taste
- juice of 1 lime
Scale
Instructions
- Slice chicken into strips and set aside. Combine remaining ingredients in a medium sized bowl to create marinade; whisk to combine.
- Marinate the chicken in the sauce in the fridge for 1-2 hours, if possible. (The longer the better!)
- Thread the chicken on skewers and brush with any remaining marinade.
- For the sauce, combine all ingredients in a medium sized and whisk until creamy.
- Grill chicken for 8-10 minutes, flipping half way through, until the meat is fully cooked.
- Garnish chicken with cilantro, and serve.