Chicken Satay with Peanut Sauce

Makes 3 servings

Get ready to embark on a flavorsome adventure with our grilled chicken satay, accompanied by an irresistibly creamy Peanut Sauce. Succulent grilled chicken is delicately marinated in a medley of coconut milk, zesty lime juice, savory fish sauce, aromatic turmeric, and a hint of garlicky goodness. Drizzled with a velvety peanut sauce that boasts a harmonious blend of sweetness and spice, these chicken satay skewers capture the authentic flavors of Indonesian street food. Elevate your grilling season to new heights by indulging in this extraordinary dish.

CONTAINS:

Fish

Tree nuts (coconut milk)

Peanuts

Soy

Ingredients

Chicken Marinade

Coconut milk 1/3 cup.

Wesson Vegetable Oil 2 tbsp.

Fish Sauce 2 tbsp.

Granulated Sugar 2 tbsp.

Lime Juice 2 tbsp.

Peeled, grated fresh gingerroot 1 tbsp.

Ground turmeric 1 tsp.

Salt 1 tsp.

Garlic, peeled and grated 2 cloves.

Skinless Boneless Chicken Thighs 8 each.

Peanut Sauce

Smooth peanut butter 1 cup.

Cold water 1 cup.

Fresh lime juice 2 tbsp.

Soy sauce 1 tbsp.

Peeled, grated fresh gingerroot 1 tbsp.

Gochujang sauce 1 tsp.

Garlic, minced 2 cloves.

Method

Chicken Marinade

In a medium bowl, combine coconut milk, Wesson Vegetable Oil, fish sauce, sugar, lime juice, ginger, turmeric, salt and garlic.
Cut chicken thighs into 2-inch pieces; add to marinade, tossing to coat. Cover and refrigerate for 2 hours or overnight.

Using 10-inch metal or wood skewers, (Soak wood skewers in cold water for 30 minutes prior to grilling) thread 6 or 7 pieces of chicken on to the top half of each skewer.

Pre-heat grill to medium- high heat. Place skewers on oiled grill. Grill for 5 minutes per side or until chicken reaches internal temperature of 165°F.