Hello friends! Are you loving that Summer is here? Well, maybe not officially, but it definitely FEELS like Summer! We’ve been grilling a lot here at our house – and we love trying new grill recipes. One of the recipes we tried recently appealed to our love for Asian cuisine. Since I’m not the most adept at Asian cooking, we usually splurge once a month to go to a Thai restaurant to get our fix of currys, spring rolls and dumplings. And one of my favorite things to get at Thai restaurants is Chicken Satay. YUM.
So when an email from foodista.com rolled into my inbox with a Chicken Satay recipe, you better bet that I tried it the very next day!
AND IT WAS AMAZING.
The recipe is meant for the grill, but you can also pan saute it as well in the colder months. The choice side is Peanut Sauce – which I have yet to find a good recipe for (so if you have one, send it my way!). I give this a 2 thumbs up!
2 tablespoons creamy peanut butter
½ cup soy sauce
½ cup lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce, such as Sriracha
6 skinless, boneless chicken breasts, cut into strips
- In a mixing bowl, combine peanut butter, soy sauce, limejuice, brown sugar, curry powder, garlic and hot pepper sauce. Remove about a quarter of the sauce and put in aseparate bowl to use for basting.
- Preheat a grill to high heat.
- Weave the chicken onto skewers, then grill for 2-3 minutes per side, basting as they cook.
- Serve with peanut sauce on the side for dipping.