Eclectic Recipes Grilled Chicken Satays with Peanut Dipping Sauce | Eclectic Recipes

Grilled Chicken Satays with Peanut Dipping Sauce

This popular Malaysia treat on a stick is something I’ve been wanting to make for a long time. Since I’ve been grilling lots of chicken over the past month, I decided to try out some grilled chicken satays too. This recipe uses a quick acting marinade that adds a ton of flavor to the chicken. Instead of using my outdoor grill to cook these, I used an indoor counter top eclectic Cuisinart griddler. You can also use a grill pan on the stove top.

These tasty little chicken strips on a stick are such a treat for kids and adults alike, because who doesn’t like food on a stick? I made a peanut dipping sauce to go along with them. We all loved them. I served these chicken satays with a simple tossed salad.

I added this along with 4 more great grilled chicken recipes you can find here on the Best Grilled Chicken Recipes page at Tablespoon.com.

 

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Grilled Chicken Satays with Peanut Dipping Sauce

Ingredients:

1 large boneless, skinless chicken breast, cut in 8 strips
1/2 cup coconut milk
2 teaspoons lime juice
1 teaspoon curry paste
1/4 teaspoon sesame oil
1/4 teaspoon fish sauce
1/4 cup coconut milk
2 teaspoons lime juice
1/4 cup peanut butter
1 tablespoon sweet chili sauce
1 teaspoon soy sauce
8 bamboo skewers

Directions:

Preheat grill. Combine 1/2 cup coconut milk, 2 teaspoons lime juice, 1 teaspoon curry paste, 1/4 teaspoon sesame oil and 1/4 teaspoon fish sauce in a large bowl. Mix well. Add chicken. Marinate for 2 - 3 hours.

Combine ingredients for peanut dipping sauce: 1/4 cup coconut milk, 2 teaspoons lime juice, 1/4 cup peanut butter, 1 tablespoon sweet chili sauce and 1 teaspoon soy sauce. Mix well to combine and set aside.

Skewer chicken with bamboo skewers. Place chicken on grill and cook until done, about 15 - 20 minutes, or until the internal temperature of the chicken breast has reached 165 degrees.

Serve chicken with peanut dipping sauce as an appetizer or side.

This post sponsored by Tablespoon.

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