Description
Tender yogurt-and-spice-marinated chicken with a spicy coconut-peanut sauce! Perfect for an appetizer or meal (especially as lettuce wraps)!
Ingredients
Scale
CHICKEN SATAY:
- 3/4 cup plain full-fat yogurt
- 1–1/2 to 2 teaspoons curry powder
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of cayenne pepper
- 1 tablespoon salt
- Freshly ground black pepper
- 2 cloves garlic, finely minced
- 2 tablespoons grated ginger
- One 14-ounce can coconut milk
- 2 pounds chicken tenders or thickly sliced chicken breast
PEANUT SAUCE:
- 1 cup natural peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 garlic clove, finely minced
- 1 tablespoon grated ginger
- 2 tablespoons chile-garlic paste
- 2 tablespoons light brown sugar
FOR LETTUCE WRAPS OPTION:
- Butter lettuce, pulled from stem
- Chopped scallions
- Thinly sliced jalapeño
- Grated carrots
- Thinly sliced red/yellow/orange bell pepper
- Picked cilantro leaves
- Chopped roasted peanuts
- Thai chile sauce
- Lime wedges
Instructions
- Combine all of the marinade ingredients, except the chicken, in a large covered bowl and whisk to combine. Add the chicken and marinate for at least 4 hours, and up to overnight.
- Preheat a grill or grill pan over medium heat. If desired, skewer the chicken pieces on bamboo or metal skewers. Sear the chicken pieces until the chicken is cooked through, about 4 to 5 minutes per side.
- Combine all of the ingredients for the peanut sauce in a medium mixing bowl. Taste for seasoning and adjust as necessary. Serve with the chicken satay skewers.
For the lettuce wrap option: chop the chicken into bite-sized pieces. Serve with the lettuce wrap accoutrements and peanut sauce.
Notes
Inspiration: Coconut-Peanut Sauce on purewow.com
- Category: Chicken, Asian, Appetizers