halfbakedharvest4.9
Grilled Thai Satay Chicken
A classic Thai dish for an easy appetiser
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
1. Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for ⏱️ 30 minutes or up to overnight in the fridge.2. Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seem thick, add water to thin. Keep sauce warm.3. Preheat an outdoor grill or grill pan to medium heat. Oil the grates.4. Add the chicken and grill for ⏱️ 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.5. Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!
Thai red curry paste2 tablespoonsquinoa or rice, for servinglimes, mango, peanuts and chili peppers for serving
Nutrition Facts
calories
836 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
780 mg
protein Content
39 g
cholesterol Content
96 mg
carbohydrate Content
20 g
saturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...