Alejandra Ramos

VIDEO RECIPE: Peanut Butter Chicken Satay

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These peanut butter chicken satay in skewers are great party appetizers because they’re quick to make, present nicely on a platter, and don’t break the bank!

In this recipe the chicken is marinated in a sauce made with coconut milk, curry paste, peanut butter, and lime. Once grilled, enjoy it with extra peanut sauce on the side for more of that yummy peanut-y and coconut-y flavor.

Prep time: 20 minutes
Cook Time: 15 minutes
Total time: 35 minutes
Yield: about 20 sticks and 3 cups sauce

Ingredients

For the marinade and sauce
1 can full-fat coconut milk
¼ cup red curry paste
1 cup Smooth Operator peanut butter
1 teaspoon kosher salt
3 large limes, juiced
½ cup hot water

For the chicken
1½ pounds skinless chicken breasts, cut into 20 long strips
kosher salt
black pepper

20 wooden skewers, soaked in water
Butter lettuce leaves, sliced scallions, and cilantro for garnish

Procedure

1. Make the marinade and sauce: combine all ingredients in a food processor and puree until very smooth. Taste and adjust seasoning if desired.

2. Combine chicken strips with salt and pepper in a plastic gallon sized zipped bag. Pour half of the sauce into the bag, close and massage to coat chicken. Let marinate at least 20 minutes, and up to overnight. Set aside the remaining sauce.

3. Thread the chicken onto the skewers (one per skewer) and grill 3-5 minutes on a preheated grill pan. (These can also be broiled for the same amount of time.) Discard the marinade.

4. Serve on a bed of butter lettuce garnished with fresh cilantro and scallions, with the remaining dipping sauce on the side.

VIDEO RECIPE: Peanut Butter Chicken Satay

Total Time: 35 minutes

Number of servings: 20

Per Serving 164 calories

Fat 12 g

Carbs 5 g

Protein 11 g

20

VIDEO RECIPE: Peanut Butter Chicken Satay

Ingredients

  • For the marinade and sauce
  • 1 can full-fat coconut milk
  • ¼ cup red curry paste
  • 1 cup Smooth Operator peanut butter
  • 1 teaspoon kosher salt
  • 3 large limes, juiced
  • ½ cup hot water
  • For the chicken
  • 1½ pounds skinless chicken breasts, cut into 20 long strips
  • kosher salt
  • black pepper
  • 20 wooden skewers, soaked in water
  • Butter lettuce leaves, sliced scallions, and cilantro for garnish

Instructions

1. Make the marinade and sauce: combine all ingredients in a food processor and puree until very smooth. Taste and adjust seasoning if desired.
2. Combine chicken strips with salt and pepper in a plastic gallon sized zipped bag. Pour half of the sauce into the bag, close and massage to coat chicken. Let marinate at least 20 minutes, and up to overnight. Set aside the remaining sauce.
3. Thread the chicken onto the skewers (one per skewer) and grill 3-5 minutes on a preheated grill pan. (These can also be broiled for the same amount of time.) Discard the marinade.
4. Serve on a bed of butter lettuce garnished with fresh cilantro and scallions, with the remaining dipping sauce on the side.

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VIDEO RECIPE: Peanut Butter Chicken Satay