Chicken Satay with Peanut SaucePrint Recipe
- 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)
Place chicken tenders and marinade in large ziplock bag. Let marinate for 2 hours or up to overnight in fridge.
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.
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.)
Dip skewered chicken into peanut sauce.