Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Skewered Bangkok Barbequed Chicken
20 minutes to assemble
45 minutes or more to marinate
6-8 minutes grill time
45 minutes or more to marinate
6-8 minutes grill time
4 main course or 8 appetizer servings
20 minutes to assemble
45 minutes or more to marinate
6-8 minutes grill time
45 minutes or more to marinate
6-8 minutes grill time
4 main course or 8 appetizer servings
Marinated and grilled chicken satays are loaded with Thai flavors! They’re perfect for dipping in our spicy Peanut Satay Sauce.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1/4 cup lime juice
- 1/4 cup canola oil
- 1/3 cup fresh cilantro, firmly packed, some reserved for garnish
- 1/3 cup fresh basil, firmly packed
- 1/3 cup fresh mint, firmly packed
- 1 Serrano chili pepper, stemmed and chopped
- 1 tablespoon tamari or wheat free soy sauce
- 2 garlic cloves, coarsely chopped
- 2 teaspoons salt
- 4 skinless boneless chicken breast halves, cut into long strips
- 1-7 oz jar Peanut Satay Sauce
Directions
- Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
- Pour marinade over chicken and refrigerate at least 45 minutes, up to 5 hours. If using bamboo skewers soak in water at least 30 minutes.
- Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
- Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.
In This Recipe
This sweet and spicy satay sauce is ready to heat-and-eat, a delicious dipping sauce for traditional satay, or a simple recipe addition.
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