Thai Chicken Satay
Description
This Thai chicken satay recipe marinates chicken before skewering and grilling. Delicious served with chopped nuts and Thai peanut sauce for dipping.
Ingredients
•
1/2 cup canned coconut milk
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1 1/2 teaspoons ground coriander
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1 teaspoon yellow curry powder
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1 teaspoon fish sauce
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1/2 teaspoon chili oil
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1 pound skinless, boneless chicken breast halves - cut into strips
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1 tablespoon chopped fresh cilantro
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1 tablespoon chopped unsalted peanuts
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12 wooden skewers, soaked in water for 15 minutes
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1 cup prepared Thai peanut sauce
Directions
1
Stir coconut milk, ground coriander, curry powder, fish sauce, and chili oil together in a medium bowl. Add chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
2
Preheat an outdoor grill for high heat. Thread chicken strips onto skewers; discard marinade.
3
Grill chicken until no longer pink, about 2 to 3 minutes per side, depending on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and chopped peanuts. Serve with peanut sauce for dipping.