Wednesday 10 August 2016

Thai Chicken Satay

So Simple. Serve with Spicy Peanut Dipping Sauce. Thank you I Wash You Dry


2 pounds Chicken Tenderloin
1/2 cup Creamy Peanut Butter
3/4 cup Coconut Milk
1/2 cup Brown Sugar
1/4 cup Soy Sauce
1 Lime, zest and juice of
1/4 tsp salt
Wooden Skewers
Cilantro for a garnish (optional)

  • Place chicken in a zip close bag.
  • In a medium bowl combine the remaining ingredients and stir till fairly smooth (it's not a big deal if there are a few chunks). 
  • Pour onto the chicken in the zip close bag. 
  • Seal it up and let marinade in the fridge for 2-4 hours.
  • Once done marinating soak wooden skewers in water for 10 minutes to prevent burning on the grill. 
  • Thread chicken onto the wooden skewers.
  • Heat grill to medium. 
  • Grill for 3-4 minutes on each side or until internal temp reaches 165 degrees F. It wont take too long since they are tenderloins and should be fairly thin.
  • Remove from grill and serve with peanut dipping sauce 
  • You can sprinkle with fresh cilantro for a garnish as well 


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