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Chicken Satay with Peanut Dipping Sauce

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Ingredients

Adjust Servings:
For the Chicken:
500g Chicken breast boneless, skinless chicken thighs can also be used for even juicier chicken
1 Tbsp Coconut oil
1 Tbsp Soy sauce substitute tamari for a gluten-free alternative
1 Tbsp Honey or Maple Syrup
1 Garlic clove, minced minced
1 tsp Ginger
1 tsp Chili paste
1 Tbsp Lime juice
Peanut Dipping Sauce:
100ml Coconut milk use full fat coconut milk for best results
40g Peanut butter use crunchy if you want a chunkier sauce, or smooth for a smoother sauce
1 Tbsp Soy sauce substitute tamari for a gluten-free alternative
1 Tbsp Honey or Maple Syrup
1 Garlic clove, minced minced
1 tsp Ginger
1 tsp Chili paste
2 tsps Lime juice

Chicken Satay with Peanut Dipping Sauce

Skewers of Thai marinaded chicken, charred on the grill and served alongside a creamy (and slightly spicy) peanut sauce for dipping.

Features:
  • Gluten Free
  • Serves 3
  • Easy

Ingredients

  • For the Chicken:

  • Peanut Dipping Sauce:

Directions

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Notes

  1. You will need: 6-8 wooden skewers. Be sure to soak the wooden skewers in water for at least 30 minutes before cooking, to prevent them from burning on the grill.
  2. Also allow some time for the chicken to marinade. I recommend marinading for at least 1 hour, as the flavours will intensify the longer you leave it for, but this is up to you.
  3. The sauce can be made ahead and kept in the fridge for several days. You could also use this sauce in other dishes, like stir fries!

 

Chicken

  1. Dice the chicken breasts into thick cubes.
  2. In a large bowl, combine all of the remaining marinade ingredients.
  3. Place the chicken into the bowl and mix around to ensure it all gets coated.
  4. Cover the bowl with clingfilm and leave in the fridge for at least 1 hour. The chicken is ready to go after just 30 minutes, but the flavours will intensify the longer you marinade it.  Meanwhile, place the wooden skewers to soak and you can also prep the peanut sauce using the instructions below.
  5. Once ready to cook, thread the chicken onto the skewers and turn the heat on the grill to high.
  6. Place the skewers on the grill and grill for about 10-15 mins, turning occasionally, until the chicken is cooked through.

Peanut Dipping Sauce

  1. Add the coconut milk and peanut butter into a small saucepan on a low heat.
  2. Heat the mixture gently while stirring continuously to combine.
  3. Add in the remaining sauce ingredients and mix together.
  4. Remove the sauce from the heat and set aside. It should start to thicken as it cools.
  5. Serve alongside the cooked chicken skewers.

 

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Ashleigh

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