Marinated Chicken Skewers with Satay Sauce
Serves: Six | Prep: 3 hrs, 30 min | Cook: 20 min
Ingredients:
Marinated Chicken Skewers:
2 lbs chicken breasts, skinless and boneless, cut into 1/2-inch thick strips
2 garlic cloves, minced
1 Tbsp fresh ginger, minced
2 Tbsp soy sauce
1 Tbsp honey
1 tsp sesame oil
1/2 tsp cumin
1/2 tsp dried coriander
1/4 tsp red pepper flake
Satay Sauce:
1/2 cup coconut cream
3 Tbsp smooth peanut butter
1 1/2 Tbsp soy sauce
2 tsp light brown sugar
1/2 tsp dried coriander
1/4 tsp red pepper flake
1 lime, juiced
Directions:
Get skewers ready, If using wooden skewers, soak them in water for at least an hour to keep them from burning.
Thread the chicken strips onto the soaked skewers in an accordion style, using about two strips per skewer. In a shallow bowl or dish large enough to hold the skewers flat, whisk together the garlic, ginger, soy sauce, honey, sesame oil, cumin, dried coriander, and red pepper flakes. Add the skewers, making sure the chicken is well coated, then cover and refrigerate for at least 3 hours or overnight for the best flavor.
When you’re ready to cook, let the chicken sit at room temperature while you preheat your grill or barbecue to medium-high heat. Remove the skewers from the marinade, discard the marinade, and grill for 8–10 minutes, turning a few times, until the chicken is fully cooked. Transfer to a platter and loosely cover with foil to keep warm.
To make the satay sauce, combine the coconut cream, peanut butter, soy sauce, sugar, dried coriander, and red pepper flakes in a saucepan over medium heat. Whisk and bring just to a boil until the sauce is smooth and creamy, then remove from the heat and stir in the lime juice. Serve the warm chicken skewers with the satay sauce on the side.
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