I have been a mood to make appetizers for dinner lately. I will make a big salad and an appetizer to go with it. The kids love anything on a stick so these Asian Chicken Satay Skewers with Spicy Thai Peanut Sauce was really fun for them.
The trick to these skewers in marinating them overnight to get them completely flavored in my satay spices. I also like to use buttermilk to marinate my chicken breast tenders for a really tender and moist chicken. The buttermilk is also less thick than marinating the chicken in yogurt so the outside of the chicken is less "gloppy" when you go to skewer them and grill them.
The kids had fun helping me put the chicken on the wooden skewers and we grilled them on the stove top until fully cooked. You can also finish them off in the oven if you wish.
The best part of these skewers was the Spicy Thai Peanut Sauce that I made with coconut milk and peanut butter. Wow, I love this sauce and it's even makes a great peanut stir fry sauce.
2lbs of boneless/skinless chicken breast (I used chicken breast tenders)
1 cup buttermilk
2 cloves of garlic grated
1 Tbs of grated ginger
1 Tbs of curry powder (I used McCormick)
1/2 Tbs of garam masala
1 tsp of paprika
Salt and Pepper to season chicken
Mix all ingredients together and marinate in the fridge for 4 hours up to 24 hours.
When you are ready to cook the satay, tread them on bamboo skewers. Remember to soak the skewers in water for 30-45 minutes before you thread the chicken on them so they don't burn.
Get a grill pan hot with about 1 Tbs of canola oil. Place the skewers down and cook both sides for 3-5 minutes (or until cooked through).
Spicy Thai Peanut Sauce:
1 cup of coconut milk 1/4 cup of water
1/2 cup of creamy peanut butter (I used Jiff)
1 Tbs of brown sugar
1 Tbs of soy sauce
1/2 Tbs of fish sauce (more to taste)
1/2 tsp of red chili flakes (or to taste)
roasted crush peanuts for garnish (optional)
Directions: Place all ingredients into pot and warm until everything is well combined and smooth.
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