Grilled Thai Satay Chicken
Marinated chicken with a yummy peanut sauce. Serve over rice. *Chicken needs to marinate for 30 minutes.
- 2 lbs. chicken breast (boneless)
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp thai red curry paste
- rice, cooked (for serving)
- thai basil (for serving, optional)
- lime wedges (optional)
- chopped peanuts (for serving)
Thai Peanut Sauce
- 14 oz can unsweetened coconut milk
- 1/2 cup creamy peanut butter
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp thai red curry paste
- 1 lime (juiced)
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Whisk together the coconut milk, soy sauce, red curry paste, and honey in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.
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Meanwhile, make the peanut sauce. In a small saucepan combine all the ingredients and set over medium low heat. Cook stirring often until sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seems thick , add water to thin. Keep sauce warm.
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Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
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Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved marinade until the chicken is cooked through. Remove from the grill. Slice chicken, serve over rice with peanut sauce drizzled over chicken. Top with basil, peanuts and squeezed lime if desired.
Recipe adapted from Half Baked Harvest
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