Ingredients
Scale
Chicken Satay Marinade
1 pound any meat you like (I used boneless, skinless chicken tenders)
4 cloves fresh garlic pressed and minced
1 tablespoon fresh ginger grated
1 teaspoon brown sugar
1 teaspoon curry powder
1 teaspoon lemongrass herb blend paste (add more if you like)
1 cup coconut milk
wooden skewers
Peanut Dipping Sauce
1/2 cup creamy peanut butter
1 teaspooon brown sugar
1/2 tablespoon sriracha (add more if you like it spicy)
1 tablespoon hoisin
1 1/2 tablespoon fresh lime juice
Instructions
Chicken Satay Marinade
- Begin by making up the marinade. Mix together coconut milk, curry powder, brown sugar, lemon grass, ginger, and garlic. Chop up the chicken into bite size pieces and then add them to the mix. Refrigerate for at least an hour.
Peanut Dipping Sauce
- Begin by using a medium size bowl and adding the peanut butter, hoisin, brown sugar, sriracha, lime juice and approx 3-6 tablespoons of water. The mixture will be thick and the water will thin it out and give it a nice consistency. Add as much water as you need to achieve your desired consistency.
Finishing the Chicken
- Take the chicken pieces out of the bag and thread them onto the skewers.
- Heat grill pan over medium-high heat. Lay skewers onto hot pan and cook for about 4-6 minutes and then flip them over and cook for the same amount on the other side. Chicken will be done when it reaches an internal temperature of 170 degrees F.
- Serve with peanut dipping sauce and enjoy!
Notes
Look for the lemongrass paste in your grocery store’s produce section. I used Gourmet Garden brand.
- Prep Time: 20
- Passive Time: 60
- Cook Time: 15