Chicken Satay
Author: Daniel Climber
Average Rating: 4.88
Published: 2019-08-15
Chicken Satay
Ingredients
1/4 cup soy sauce
3 tbsp lime juice
2 tbsp green curry paste
2 tbsp garlic (minced (6 cloves))
2 tbsp fish sauce
1 tsp ground cumin
1 tsp ground coriander
3 lbs chicken thighs (boneless, skinless)
leftover marinade
1/2 cup peanut butter
1 cup coconut milk
1 tbsp honey
Steps
1.
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In a large bowl, whisk to combine the soy sauce, lime juice, green curry paste, garlic, fish sauce, cumin, coriander, and honey.
2.
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Add the chicken to the marinade, toss to coat, then let it sit in the fridge for 2-4 hours, and up to overnight.
3.
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Preheat a grill** to medium high heat, and take the chicken out of the marinade (don’t discard the marinade). Grill the chicken for about 3-4 minutes on each side, until cooked through.
4.
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Boil for a minute or two to ensure that the bacteria is killed, then add the peanut butter and coconut milk. Bring to a simmer and cook for 3 minutes.
5.
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Remove from the heat, and whisk in the lime juice and honey. Taste it and adjust the seasoning with salt and pepper if necessary (and you can also add soy sauce). Serve the chicken satay and peanut sauce together.
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