In this recipe
-
Peanut Satay Sauce
This sweet and spicy satay sauce is ready to heat-and-eat, a delicious dipping sauce for traditional satay, or a simple recipe addition.
-
Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
|
Skewered Bangkok Barbequed Chicken
4 main course or 8 appetizers servings
20 minutes to assemble
45 minutes or more to marinate
6-8 minutes grill time
1-13.5 oz can Coconut Milk
1/4 cup lime juice
1/4 cup canola oil
1/3 cup fresh cilantro, firmly packed, some reserved for garnish
1/3 cup fresh basil, firmly packed
1/3 cup fresh mint, firmly packed
1 Serrano chili pepper, stemmed and chopped
1 tablespoon tamari or wheat free soy sauce
2 garlic cloves, coarsely chopped
2 teaspoons salt
4 skinless boneless chicken breast halves, cut into long strips
1-7 oz jar Peanut Satay Sauce
- Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
- Pour marinade over chicken and refrigerate at least 45 minutes, up to 5 hours. If using bamboo skewers soak in water at least 30 minutes.
- Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
- Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.
Skewered Bangkok Barbequed Chicken
Nutrition Facts:*
CALORIES: 510
FAT: 34g
CHOLESTEROL: 75mg
SODIUM: 1510mg
CARBS: 18g
PROTEIN: 30g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
