Coconut Chicken Satay - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

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).



  • 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

Chicken Skewers:

  • 12 Skewers
  • 1 lb. boneless skinless chicken breasts, sliced into strips
  • ⅓ cup unsweetened shredded coconut, lightly toasted


  1. Soak wooden skewers in water (10 minutes).
  2. In a food processor or blender, process all sauce ingredients until smooth.
  3. 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.
  4. 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).
  5. Top the chicken with toasted coconut and serve with extra peanut sauce on the side.
Nutritional analysis per serving: Calories 395; Total Fat 23g (29% Daily Value); Saturated Fat 7g (35% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 185mg (8% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 4g (14% DV); Total Sugars 7g; Includes 4g Added Sugars (8% DV); Protein 34g; Vitamin D 0% DV; Calcium 2% DV; Iron 10% DV; Potassium 15% DV; Niacin 130% DV; Vitamin B6 60% DV; Selenium 50% DV.
Recipe by Guiding Stars at
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