Chicken Satay With Peanut Sauce

Course : Grilling
Serves: 9
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1 tablespoon light brown sugar
1 tablespoon curry powder
2 tablespoons crunchy peanut butter
1/2 cup soy sauce
1/2 cup freshly squeezed lime juice
2 cloves garlic -- minced
1 teaspoon crushed dried chile peppers
6 pieces chicken breast halves boneless, skinless, and cut into 1/2 inch wide strips
2/3 cup crunchy peanut butter
1 1/2 cups coconut milk -- unsweetened
1/4 cup freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons molasses -- (or brown sugar)
1 teaspoon fresh ginger root -- grated
4 cloves garlic -- minced
1/4 cup chicken broth
1/4 cup heavy cream
1 teaspoon cayenne pepper
1 teaspoon grated lime zest
1 bunch fresh cilantro sprigs

Preparation / Directions:

To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and puree briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle Grilled Chicken with lime zest and Garnish with cilantro leaves. Serve with the peanut sauce for dipping.

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