Chicken Satay with Peanut Sauce From Virginia Carolinas Peanut Promotions
- 2 boneless skinless chicken breasts
- 10 wooden skewers (soaked for 30 minutes)
- 1 thinly sliced scallion
- ½ cup full-fat coconut milk
- 3 cloves minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne powder
- ¼ cup creamy peanut butter
- 2 cloves minced garlic
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1-inch pieces and add them to the marinade, stir to coat well. Then cover and refrigerate for 5 to 6 hours.
Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 degrees for 10 minutes, then flip the skewers and bake for another 5 minutes or until cooked through. If you'd rather, you can grill the chicken skewers.
While waiting on the chicken to cook, add the peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, keep warm over low heat, and stir occasionally.
Transfer chicken skewers to a serving plate. Lightly brush peanut sauce over the chicken. Top with sliced scallions and black pepper; serve while warm.