Chicken Satay

Name: Chicken Satay
Ingredients: 2 pounds boneless skinless chicken breasts; 1/2 cup 2% milk; 6 garlic cloves, minced; 1 tablespoon brown sugar; 1 tablespoon each ground coriander, ground turmeric and ground cumin; 1 teaspoon salt; 1 teaspoon white pepper; 1/8 teaspoon coconut extract; 1/3 cup peanut butter; 1/3 cup 2% milk; 2 green onions, chopped; 1 small jalapeno pepper, seeded and finely chopped; 2 to 3 tablespoons lime juice; 2 tablespoons reduced-sodium soy sauce; 1 garlic clove, minced; 1 teaspoon sugar; 1 teaspoon minced fresh cilantro; 1 teaspoon minced fresh gingerroot; 1/8 teaspoon coconut extract

19 ingredients

3 steps

Ingredients

2 pounds boneless skinless chicken breasts
1/2 cup 2% milk
6 garlic cloves, minced
1 tablespoon brown sugar
1 tablespoon each ground coriander, ground turmeric and ground cumin
1 teaspoon salt
1 teaspoon white pepper
1/8 teaspoon coconut extract
1/3 cup peanut butter
1/3 cup 2% milk
2 green onions, chopped
1 small jalapeno pepper, seeded and finely chopped
2 to 3 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon coconut extract

Directions

1

Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2

In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
3

Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.