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Grilled Chicken Satay with Light Coconut Peanut Sauce Recipe

Servings: 4

Serve this sweet and spicy dish with a German Riesling.

For the Sauce:

  • 1/4 cup crunchy peanut butter
  • 1/4 cup unsweetened coconut milk
  • 1/4 cup warm water
  • 2 Tbsp. fresh lime juice
  • 2 tsp. soy sauce
  • 1 tsp. fish sauce
  • 1 Tbsp. chopped fresh ginger
  • 1 clove garlic, chopped
  • 2 teaspoon hot pepper sauce, such as Sriracha
  • 1 Tbsp. chopped scallions
  • 1 Tbsp. chopped fresh cilantro
  • 1 Tbsp. honey
  • 1 tsp. sesame oil

For the Chicken:

  • 16 metal skewers (or wooden skewers soaked in warm water for at least 30 minutes)
  • 16 pieces of chicken tenders or 2 large boneless, skinless breasts cut into 16 - 1/2"x 3" strips
  • 1 Tbsp. lime juice
  • 1 Tbsp. olive oil
  • Salt and pepper

Preparation:

  1. Heat the grill to high.
  2. Combine all of the ingredients for the peanut sauce in a blender and puree until well blended. Add a bit more water if it is too thick.
  3. Toss the chicken with the lime juice, oil, salt and pepper, and thread each piece of chicken onto a skewer.
  4. Reduce the heat on the grill to medium and place the skewers on the grill.
  5. Cook the chicken for about 3 minutes on each side, or until cooked through.
  6. Serve the skewers with the peanut sauce.

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