The closest to my favorite satay served at my Thai restaurant. Prep is quick- best if left to marinade for a few hours or more. Skewer up for the grill or saute on the stove! I buy the chicken tenderloin strips which are already boned, skinned and a nice size piece without slicing to save time.Ingredients | How To Make Grilled Chicken At Home In Otg
Β½ cup canned coconut milk
1βΒ½ teaspoons ground coriander
1 teaspoon yellow curry powder
1 teaspoon fish sauce
Β½ teaspoon chili oil
1 pound skinless, boneless chicken breast halves - cut into strips
1 tablespoon chopped fresh cilantro
1 tablespoon chopped unsalted peanuts
12 wooden skewers, soaked in water for 15 minutes
1 cup prepared Thai peanut sauce
Directions
In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours.
Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade.
Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Info | How To Make Grilled Chicken At Home In Otg
prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
