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A friend once joked that all food tastes better on a stick. I haven’t done any formal tests, but I suspect he may be onto something.

Grilled chicken is healthy but can get tiring. Slice them into strips and thread them onto skewers and voila!  Instant fun. There’s nothing boring about chicken on a stick.

I made these for a large party last week and served them at room temperature to make it easy on myself.  They’re phenomenal straight off the grill too, of course. I served them with the peanut sauce below and also with our Cucumber Yogurt Dip (or Raita) from our cookbook.  They both made excellent dips for this flavorful chicken satay.

The trick to juicy grilled chicken is to marinate the meat and grill at high temperature for just a few minutes.  If you don’t want to heat the grill or broiler, you can also pan-fry.  Don’t overcook the chicken, or it will dry out.

Leftovers, if you have any, can be de-skewered, cut up into pieces, and substituted for cooked chicken in any of our recipes.  Chicken Curry Pitas in our cookbook comes to mind as a great way to use any leftovers.

Chicken Satay

Ingredients

  • 1 lb chicken tenders, or chicken breast cut into strips
  • 1/2 cup coconut milk
  • 2 Tbsp peanut butter
  • 1 tsp curry powder
  • 2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
  • 2 tsp soy sauce
  • Wooden skewers, soaked in water for 15 minutes or more

Instructions

  1. Combine coconut milk, peanut butter, curry, garlic, and soy sauce in large glass bowl.  Add chicken and toss to coat.  Cover and refrigerate for at least 30 minutes and up to overnight.
  2. Preheat grill, broiler, or fry pan.  Thread chicken strips onto soaked bamboo skewers.
  3. Grill for 2-3 minutes per side or until done.  Cooking time will vary depending on thickness of chicken.
  4. Serve with Thai Peanut Sauce (recipe below).

Thai Peanut Sauce

Ingredients

  • 1 cup coconut milk
  • 2 Tbsp peanut butter
  • 2 Tbsp brown sugar
  • 2 tsp soy sauce
  • 1 tsp curry powder

Instructions

  1. Place all ingredients in a small saucepan over medium-low heat.  Simmer for 5 minutes, stirring frequently.
  2. Remove from heat and cool before serving.  Sauce will thicken as it cools.

Serves 4