Grilled Thai Satay Chicken.
Ingredients
- 2 pounds boneless chicken breast or small thighs
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons Thai red curry paste
- quinoa or rice, for serving
- fresh cilantro or thai basil, for serving
- limes, mango, peanuts and chili peppers for serving
- 1 (14 ounce) can unsweetened coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Thai red curry paste
- 2 teaspoons tamarind
- juice of lime
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Instructions
- 1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.
- 2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.
- 3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
- 4. Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.
- 5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!
Source
Original recipe: View Original
