Chicken Satay with Peanut Dipping Sauce
Coconut milk, honey, and a touch of spice make this Thai appetizer a delicious snack or light lunch.
Ingredients for Chicken Satay:
- 3 shallots, finely chopped
- 6 cloves garlic, finely chopped
- ½ cup canned lite coconut milk
- 2 tbsp. fresh lime juice
- 1 tbsp. raw honey
- 3 fresh cilantro sprigs, chopped
- ¼ tsp. ground cumin
- ¼ tsp. ground turmeric
- 2 lbs. raw chicken breast, boneless, skinless, cut into 2-inch chunks
Ingredients for Peanut Dipping Sauce:
- 2-3 tbsp. hot water
- ½ cup chunky peanut butter
- 3 tbsp. fresh lime juice
- 1 tbsp. raw honey
- 2 tbsp. reduced-sodium soy sauce
- ½ tsp. chili sauce
Instructions
Preparation for Chicken Satay:
Soak 16 wooden skewers in water.
Place shallots, garlic, coconut milk, lime juice, honey, cilantro, cumin, and turmeric in blender; cover. Blend until smooth.
Place chicken in a glass dish. Top with marinade; mix well to blend. Marinate, covered, in refrigerator for 2 hours.
Preheat grill or broiler on high.
Place 2 to 3 pieces of chicken on each skewer.
Grill or broil skewers for 5 to 6 minutes, turning every 2 minutes, or until chicken is no longer pink in the middle, and juices run clear.
Preparation for Peanut Dipping Sauce:
Place water, peanut butter, lime juice, honey, soy sauce, and chili sauce in a small bowl; whisk to blend.
Serve 2 skewers with 2 Tbsp. dipping sauce.
Recipe Notes
Credit: Team Beachbody
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