Satay is a grilled, sauced meat dish that originates in Indonesia and has spread from there, through southeastern Asia, to become an increasingly popular dish. Lightly sweet from the natural flavor of peanut butter and coconut milk with hints of tang and spice, this flavorful dish is an excellent option for bringing a little pizzazz to your first cookout of the season. Because the sauce is made from whole foods with low sugar and salt, it also makes a healthier option than many sugar-laden traditional barbecue sauces.
Coconut Chicken Satay
Sweet peanuts and coconut pair with hot pepper and tangy lime for a delectable grilling option. Serve this dish up with grilled sweet potatoes and a side of green veggies for a delicious, gourmet spread that requires minimal effort. Split this into more servings to make it an appetizer.
Tip: To toast shredded coconut, place in a dry skillet over medium heat and stir until lightly browned (2-3 minutes).
Servings: 4 (227 g )
Prep Time: 20 min.
- ½ cup natural peanut butter
- ½ cup unsweetened lite coconut milk
- 1 Tbsp. + 1 tsp. lime juice
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. honey
- 3 cloves garlic
- ½ jalapeño, seeded
- ⅛ tsp. chili powder
- 12 Skewers
- 1 lb. boneless skinless chicken breasts, sliced into strips
- ⅓ cup unsweetened shredded coconut, lightly toasted
- Soak wooden skewers in water (10 minutes).
- In a food processor or blender, process all sauce ingredients until smooth.
- Thread chicken onto about a dozen skewers. Place on a foil-lined baking sheet and set aside. Drizzle ¼ cup of the mixture over the raw chicken skewers.
- Place oven rack at the highest setting and set the broiler to high. Broil chicken until partially cooked (4-5 minutes). Take the baking sheet out, turn the skewers over, drizzle another ¼ cup peanut sauce on top, and cook through (4-5 minutes).
- Top the chicken with toasted coconut and serve with extra peanut sauce on the side.