Chicken Satays

Posted June 24, 2020 | By ale_bellot

Serves 4 as main entrée -or- 12 skewers for appetizer 

12 – 6 inch skewers 
1 can light coconut milk 
1 lbs. chicken thighs (can use breast as well) 

For Marinade: 
½ tbsp curry powder 
1 tsp coconut sugar 
2 tsp red curry paste 
½ tsp Himalayan pink salt 
¼ tsp black pepper 
1 lime zested 
¼ cup light coconut milk 

Thai Peanut Sauce:
2 tbsp red curry paste 
½ cup natural peanut butter 
2 tbsp coconut sugar 
1 tbsp tamari 
½ cup water 
1 lime zested 
2 tbsp lime juice 
Pinch of salt 
Pinch of red chili flake 
Rest of the can of light coconut milk 

Chopped Toasted Peanuts 
Chopped Fresh Cilantro 

How To:

  1. Cut the chicken thighs into  ½ inch squares and place into a bowl.
  2. To the chicken add the ½ tbsp curry powder, 1 tsp coconut sugar, 2 tsp red curry paste, ½ tsp Himalayan pink salt, ¼ tsp black pepper, 1 lime zested, and ¼ cup coconut milk. Mix all together and allow to marinate for at least 1 hour. Soak the skewers in water so they don’t burn on the grill.
  3. After the chicken has marinated for 1 hour evenly distribute the chicken on the skewers, and prepare the grill.
  4. While the grill is preheating add the 2 tbsp red curry paste, ½ cup natural peanut butter, 2 tbsp coconut sugar, 1 tbsp tamari, ½ cup water, 1 zested lime, 2 tbsp lime juice, pinch of salt, pinch of chili flake, and the rest of the light coconut milk to a small sauce pot and allow to come to a simmer.
  5. Grill the skewers for about 4-5 minutes of each sides. Make sure the chicken is 165 degrees F before serving.
  6. Place the grilled skewers on a platter. Garnish with the peanuts, lime wedges, and fresh cilantro and the dipping sauce on the side.

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