Chicken Satay with Coconut, Peanut Sauce
Servings: 12
Ingredients:
- 2 1/2 pounds frozen boneless, skinless chicken thighs, thawed
- wooden or bamboo skewers
Marinade:
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1/8 teaspoon ground ginger
- 1/2 teaspoon dried turmeric
- 2 teaspoons cumin
- 1 teaspoon red pepper flakes
- 4 tablespoons oyster sauce (you can use fish sauce if you like)
- 6 tablespoons whole sugar
- 2 tablespoons coconut oil
Coconut, Peanut Sauce:
- 1 cup coconut peanut butter
- 1/8 cup soy sauce
- 1/2 teaspoon red pepper flakes
- 2 tablespoons whole sugar
- 2 teaspoons lime juice
- 1/2 cup hot water
- 1/8 cup oyster sauce
- 1/3 cup Coconut Cream Concentrate
- 2 teaspoons sesame oil
Directions:
Marinade:
Throw all ingredients into the blender and blend on high for 2 minutes. Pour into a zipper-top bag with thawed chicken. Let marinate for at least an hour (24 hours is fab). I would add a stalk of unchopped lemongrass here too, but I didn’t have any. Put it in the marinade and discard after.
Cut marinated chicken into 2-inch chunks. Soak bamboo skewers in water for 20 minutes so they don’t burn when cooking (I know, I should have soaked them longer, but I was hungry…). Thread chicken onto skewers and place on a foil-lined broiler pan (or on a baking sheet). Broil on high for 12 minutes, flip skewers, and broil for another 12 minutes. Remove from oven to cool.
Coconut, Peanut Sauce:
Throw all ingredients into the blender and blend on high for 3 minutes. Serve with chicken satay skewers.
Recipe and photo submitted by Kristen, Laie, HI.
