Coconut Chicken Satay

Coconut Chicken Satay - 1 Guiding Stars

Active Time

20 min.

Total Time

20 min.

Servings

4 (227 g)

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).

Ingredients

Sauce:

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

Directions

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.

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.