Chicken Satay with Spicy Almond Chipotle Sauce

Marinade:

  • 1 cup coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons grated ginger root
  • 4 gloves of finely chopped garlic
  • 1/2 cup chopped cilantro
  • 2 tablespoons of lime juice
  • 1/2 teaspoon cumin
  • Salt and freshly ground black pepper to taste
  • 1 pound boneless, skinless chicken breasts
  • Bamboo skewers, soaked in cold water

Peanut Sauce:

Cucumber Relish:

  • 1 large cucumber, peeled, halved and thinly sliced
  • 1/2 white onion, thinly sliced
  • 2 jalapeno chili’s, thinly sliced
  • 1/2 cup apple cider vinegar
  • 2 teaspoons palm sugar or brown sugar
  • 1 teaspoon salt
  • Cilantro leaves, for garnish

Directions

In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.   Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in Brother Bru Bru’s until dissolved, about 1 to 2 minutes. Whisk in almond butter and stock, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.   Prepare relish: Place cucumber, onion, and pepper slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.   Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

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