Chicken Satay with Peanut Sauce
Print RecipeIngredients
- For Marinade:
- 12-15 chicken tenders
- 1 cup plain yogurt
- 2 cloves garlic, finely minced
- 1 tsp grated ginger
- 1 tbsp curry powder
- 1 tsp kosher salt
- -
- Peanut Sauce:
- 1 cup smooth peanut butter
- 1/4 cup soy sauce (coconut amigos if gluten free)
- 1 tbsp rice wine vinegar
- 2 tbsp honey
- 1/4 tsp red pepper flakes (optional)
- Kosher salt (to taste)
- Hot water (for desired consistency)
Instructions
1
Place chicken tenders and marinade in large ziplock bag. Let marinate for 2 hours or up to overnight in fridge.
2
To make peanut sauce, combine all ingredients except kosher salt + water into a bowl. Mix together until well-combined. Add a little bit of hot water at a time and stir until you reach desired consistency. Add salt to taste.
3
Remove chicken from marinade, shaking off excess yogurt mixture. Cook on indoor our outdoor grill. (I place skewers in chicken after cooking. This ensures skewers don't burn.)
4
Dip skewered chicken into peanut sauce.
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