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Recipe Thursday-GariMark Chicken Satay with Coconut-Peanut Sauce

Posted on June 26th, 2014 | Posted in Grilling, Main Course, Recipes

GariMark Chicken-Chicken Satay with Coconut-Peanut Sauce (1 of 1)

Kebabs. Candy apples. Corn dogs. Food-on-a-stick should not be reserved for eating at your local fairgrounds once a year. This GariMark Chicken Satay recipe is worthy of a dinner party. The grill mark chicken is marinated in yogurt and spices, and then grilled on the skewers until slightly charred. And since no satay is complete without a dipping sauce, this  rich and creamy coconut-peanut sauce will have you double dipping!

Note: Leftover coconut-peanut sauce is delicious on salads!

Yield 4 to 6 servings

Chicken Satay
1 cup plain Greek yogurt (885206, 2/4#, Kronos)
2 teaspoons curry powder (CQC098, QT)
1 tablespoon cumin (CQC094, QT)
2 teaspoons coriander (CQC076, QT)
Pinch of cayenne pepper (CQC017, QT)
1½ pounds GariMark grill mark chicken breast (553075, 10#, GariMark)
1 package pre-soaked bamboo skewers
2 tablespoons cilantro, for garnish (05329, 1#)
2 tablespoons scallions, for garnish (01008, 48CT)

Coconut-Peanut Sauce
1 cup natural peanut butter (991607, 2/5#, Azar)
½ cup coconut milk (BK0401, 24/13oz, Sartori)
¼ cup soy sauce (99119, GAL, Castella)
2 tablespoons white wine vinegar (991961, 4/1GAL, Regina)
2 tablespoons white vinegar (991956, GAL, Oasis)
2 garlic cloves (03016, 5#)
One ¼-inch piece fresh ginger (00364, 1#)
2 tablespoons chili paste (990350, 2/2#)
Chopped salted peanuts, for garnish (992504, 3/2#)

Make the satay: In a medium bowl, mix the yogurt with the curry powder, cumin, coriander and cayenne to combine. Add the frozen chicken breast and toss the meat in the marinade. Marinate, covered and refrigerated, overnight.

Make the sauce: In a blender or food processor, puree the peanut butter with the coconut milk, soy sauce, white wine vinegar, garlic, ginger and chili paste until smooth. Transfer to a bowl and garnish with peanuts.

Cook the satay: Heat a grill, grill pan or large skillet over high heat. While it is heating up, slice the chicken breast into strips and thread the marinated chicken onto the skewers. Place the chicken skewers onto the hot cooking surface and cook until nicely charred on both sides, 2-3 minutes per side.

To serve, place the chicken skewers on a plate with a portion of the peanut sauce. Garnish with chopped fresh cilantro or sliced scallions, if desired.

Recipe adapted from A PureWow Original Recipe

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