Grilled Chicken Satay with Peanut Sauce
These savory skewers are filled with grilled chicken and fresh pineapple chunks served with peanut sauce made with SKIPPY® Peanut Butter.
These savory skewers are filled with grilled chicken and fresh pineapple chunks served with peanut sauce made with SKIPPY® Peanut Butter.
6
30 minutes
2 hours, 30 minutes
Ingredients
- ¼ cup coconut milk
- 2 tablespoons soy sauce
- 2 ½ teaspoons curry powder
- 1 ½ teaspoons turmeric
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 tablespoon oil
- Kosher salt and freshly ground black pepper, to taste
- Suggested toppings: Chopped green onions, mint leaves, mixed greens, chopped peanuts and crushed red pepper
Peanut Sauce
- 1/2 cup SKIPPY® Peanut Butter
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 2 teaspoons chili garlic sauce, or more, to taste
- 1 teaspoon freshly grated ginger
Directions
Grilled Chicken Satay with Peanut Sauce
- In medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. Transfer mixture to a large resealable plastic bag. Add chicken. Marinate in refrigerator 2 hours.
- Heat grill to medium high heat. Drain chicken from the marinade; discard marinade. Thread chicken and pineapple onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165®F, about 12-15 minutes. Serve with peanut sauce and suggested toppings.
Peanut Sauce
- In small bowl whisk together ingredients.