Chicken Satay
- 2 chicken breasts, slice lengthwise in 1/4″ thin strips
- 1/2 C. coconut milk
- 1 Tbls. curry powder
- 1 tsp. coriander
- 1 tsp. sugar
- 1/2 tsp. salt
- 8 wooden skewers (soaked in water to prevent them from burning on the grill)
- Serve with:
- Peanut Sauce
- Thai Cucumber Salad
- Soak wooden skewers in water at least 30 minutes prior to cooking.
- Combine coconut milk, curry, coriander, sugar, and salt in bowl.
- Slice chicken (I like to pound my chicken a bit with a mallet to flatten them so they’re an even thickness), add to marinade and place in refrigerator a couple hours for best flavor*
- Thread chicken on skewers and cook on grill or in the broiler until chicken is cooked through (cooking time will depend on how thick the chicken pieces are).
- Serve with peanut sauce for dipping and a side of cucumber salad.
- *I’ve made this before with only marinating the chicken for about a half hour and it’s still fantastic!