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Chicken Satay

This golden chicken satay recipe is marinated and grilled, then served with a zesty Thai-style peanut butter sauce. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 15 min. + marinating Grill: 5 min.
  • Makes
    8 servings (1 cup sauce)

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1/2 cup 2% milk
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon each ground coriander, ground turmeric and ground cumin
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 1/8 teaspoon coconut extract
  • PEANUT BUTTER SAUCE:
  • 1/3 cup peanut butter
  • 1/3 cup 2% milk
  • 2 green onions, chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 2 to 3 tablespoons lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh gingerroot
  • 1/8 teaspoon coconut extract

Directions

  • Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  • In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
  • Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 each: 202 calories, 6g fat (1g saturated fat), 63mg cholesterol, 428mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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