Grilled Chicken Satay
Chunks of chicken breast are marinaded in coconut milk and Asian spices, then grilled, kabob-style, in this flavorful chicken dish.
Servings: 4 -6 servings
Calories: 251kcal
Ingredients
- 6 boneless skinless chicken breasts, cut into chunks
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 2-3 cloves garlic minced
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Homemade Thai Peanut Sauce
Instructions
- Place cubed chicken a large zip-top bag. In a medium bowl, whisk together coconut milk, soy sauce, garlic, brown sugar, curry powder, ginger, salt and pepper.
- Pour over chicken and seal bag. Refrigerate for at least an hour, or up to 8 hours.
- Preheat grill for medium-high heat. Thread chicken onto skewers (discard marinade). Cook for about 10 minutes, or until chicken is no longer pink, turning once halfway through cooking time.
- Serve with peanut sauce, for dipping.
Notes
Total time does not include marinating.
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 4g | Protein: 38g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 102mg | Sodium: 738mg | Sugar: 2g