Grilled Chicken Satay

Name: Grilled Chicken Satay
Yield: Serves 4
Cuisine: Asian
Ingredients: ⅓ cup, peanut butter; ⅓ cup, coconut milk; 3 tablespoons, lime juice (2 limes); 2 , scallions, sliced thin; 2 tablespoons, packed brown sugar; 2 tablespoons, chopped fresh cilantro; 1 tablespoon, Sriracha sauce; 1 tablespoon, fish sauce; 1 , garlic clove, minced; ½ teaspoon, curry powder; ⅓ cup, coconut milk; 4 , scallions, sliced thin; ¼ cup, packed brown sugar; ¼ cup, chopped fresh cilantro; 3 tablespoons, fish sauce; 2 tablespoons, Sriracha sauce; 2 , garlic cloves, minced; ½ teaspoon, curry powder; 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 6–8 (10-inch) wooden, skewers soaked in water for at least 30 minutes

40 comments

Appears in Cook's Country August/September 2018

SERVES4

TIME1¼ hours, plus.1 hour marinating

WHY THIS RECIPE WORKS

For chicken satay with deeply seasoned, lightly charred, juicy meat, we marinated the traditional choice of boneless, skinless chicken breasts in a mixture that added both flavor and moisture to the meat. To the classic base of fish sauce, ...

This is a members' feature.