Grilled Thai Satay Chicken
Ingredients
The chicken and marinade
-
2
pounds
boneless chicken breast or small thighs
-
½
cup
canned unsweetened coconut milk
-
¼
cup
low sodium soy sauce
-
¼
cup
honey
-
2
tablespoons
Thai red curry paste
For serving
-
quinoa or rice
as needed
for serving
-
as needed
none
fresh cilantro or Thai basil
-
as needed
none
limes
-
as needed
none
mango
-
as needed
none
peanuts
-
as needed
none
chili peppers
Thai Peanut Sauce
-
1
14 ounce can
unsweetened coconut milk
-
½
cup
creamy peanut butter
-
2
tablespoons
fish sauce
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
Thai red curry paste
-
2
teaspoons
tamarind (optional)
-
juice of
1
lime
Instructions
- Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, reserving ¼ cup for cooking.
- Marinate the chicken in the remaining mixture for at least 30 minutes or overnight in the fridge.
- Prepare the peanut sauce by combining all ingredients in a saucepan over medium-low heat, stirring until smooth.
- Preheat the grill and oil the grates.
- Grill the chicken for 5-8 minutes per side, brushing with the reserved marinade until cooked through.
- Serve the chicken over quinoa or rice, drizzled with peanut sauce and garnished with mango, limes, and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
836
Total fat
40g
Total carbohydrates
80g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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