Almond Butter Chicken Satay
Photo: Justin Walker; Styling: Carla Gonzalez-Hart
You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.
How to Make It
Step 1
Combine 1/2 cup coconut milk, 1 tablespoon juice, and next 5 ingredients (through garlic) in a large zip-top plastic bag. Add chicken; seal. Refrigerate 2 hours.
Step 2
Bring remaining 2 tablespoons coconut milk, 1/3 cup water, almond butter, hoisin, and Sriracha to a boil in a saucepan over medium-high heat; cook for 1 minute. Stir in remaining 1 teaspoon juice.
Step 3
Remove chicken from marinade; discard marinade. Thread 3 chicken pieces onto each of 8 (8-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Add chicken; cook 2 minutes on each side or until done. Serve with sauce, cucumber, and lime wedges.
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wonderwab's Review
We get chicken satay from our local Thai restaurant, and this recipe is spot on!! We did use peanut butter because I'm cheap (jars of almond butter are $10), but that just made it taste like the restaurant version. I'd make this for guests, it's that good. Plus it was really easy to make
ksmith6103's Review
Super easy recipe! Definitely make the dipping sauce last after all skewers are done. It really only takes less than a minute or it gets too thick from overcooking or standing. If it does, however, just throw in an extra splash of coconut milk to smooth it back out.
cshgt1's Review
This is a great recipe, tasted good. I used peanut butter instead of almond butter. I doubled the sauce because I had an open can of coconut milk to use up, and it was way more than I needed. I would give it 4 stars except for the 2 hour marinating time.
I made it ahead by a few hours. I was talking on the phone when I started mixing the marinade, and forgot the coconut milk. So it ended up 4 hours of marinade without the coconut milk, then added the coconut milk in for an additional hour.
EllenDeller's Review