Chicken Satay with Coconut Peanut Sauce

Chicken Satay with Coconut Peanut Sauce

photo by recipe author

Servings: 12

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 brown sugar
• 2 tablespoons coconut oil

Coconut Peanut Sauce:

• 1 cup Tropical Traditions coconut peanut butter
• 1/8 cup soy sauce
• 1/2 teaspoon red pepper flakes
• 2 tablespoons brown 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

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 submitted by Kristen, Laie, HI

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