Thai Chicken with Peanut Dipping Sauce

The chicken or other meat for satay should be grilled over hot coals. You can use tender beef instead of chicken. The marinade is perfect with any meat.

Serves: 4Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • ½ cup unsweetened coconut milk
  • 1 cup dry-roasted peanuts
  • 1 Tbsp. lemon or lime juice
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. wheat-free dark soy sauce
  • 1 tsp. fresh ginger, minced
  • ½ tsp. chili oil
  • 2 Tbsp. peanut oil
  • 2 Tbsp. finely chopped sweet onion
  • 2 cloves garlic, minced
  • 1½ lbs. boneless, skinless chicken breast
  • ½ cup wheat-free soy sauce
  • 1 Tbsp. coconut milk
  • 2 tsp. Thai red chili paste, or to taste
  • 2 Tbsp. minced fresh gingerroot
  • 1 Tbsp. sesame oil
  • 2 Tbsp. dry sherry

Directions

  • Make the dipping sauce: In a food processor, combine the coconut milk, peanuts, lemon or lime juice, brown sugar, soy sauce, ginger, and chili oil. Process until very smooth.
  • Heat the peanut oil in a large saucepan. Add the onion and garlic, and cook over medium heat until just soft, about 3 minutes. Pour the peanut mixture into the pan and mix well. Heat on low for 2–3 minutes but do not boil. Set aside.
  • Rinse the chicken, pat it dry, and cut it into thin slices. In a large bowl, mix chicken remaining ingredients. Transfer to an airtight container, cover, and marinate for 2 hours. While the chicken is marinating, soak 12 skewers (10") in water to cover for at least 40 minutes.
  • String the chicken on the skewers and grill over glowing coals for 4–5 minutes per side. Serve with dipping sauce.

Recipe Information

Serves: 4

Ingredients

  • ½ cup unsweetened coconut milk
  • 1 cup dry-roasted peanuts
  • 1 Tbsp. lemon or lime juice
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. wheat-free dark soy sauce
  • 1 tsp. fresh ginger, minced
  • ½ tsp. chili oil
  • 2 Tbsp. peanut oil
  • 2 Tbsp. finely chopped sweet onion
  • 2 cloves garlic, minced
  • 1½ lbs. boneless, skinless chicken breast
  • ½ cup wheat-free soy sauce
  • 1 Tbsp. coconut milk
  • 2 tsp. Thai red chili paste, or to taste
  • 2 Tbsp. minced fresh gingerroot
  • 1 Tbsp. sesame oil
  • 2 Tbsp. dry sherry

Directions

  • Make the dipping sauce: In a food processor, combine the coconut milk, peanuts, lemon or lime juice, brown sugar, soy sauce, ginger, and chili oil. Process until very smooth.
  • Heat the peanut oil in a large saucepan. Add the onion and garlic, and cook over medium heat until just soft, about 3 minutes. Pour the peanut mixture into the pan and mix well. Heat on low for 2–3 minutes but do not boil. Set aside.
  • Rinse the chicken, pat it dry, and cut it into thin slices. In a large bowl, mix chicken remaining ingredients. Transfer to an airtight container, cover, and marinate for 2 hours. While the chicken is marinating, soak 12 skewers (10") in water to cover for at least 40 minutes.
  • String the chicken on the skewers and grill over glowing coals for 4–5 minutes per side. Serve with dipping sauce.

Nutrition Information

Nutrition Information
Amount per serving
Calories520
Total Fat31g
Saturated Fat6g
Cholesterol125mg
Sodium620mg
Total Carbohydrate13g
Dietary Fiber3g
Sugars5g
Protein48g