There's only one trick you need to know for this easy Chicken Satay recipe. Soak the bamboo shishkabob sticks in a tray of water for about 1 hour to keep them from burning and crumbling on the grill or in the oven. That's it! If you can toss a bunch of sticks in a pan full of water, you can make this delicious meal.
This recipe makes a Thai style satay, with the subtle flavor of peanuts, acheived by the addition of peanut butter to the marinade. If you don't like the flavor of peanuts, or are peanut allergic, you can substitute sunflower butter into the recipe, or just leave the peanut butter out.
In a large bowl, combine the soy sauce, lime juice, garlic, ginger, red pepper, coconut milk, and peanut butter. Stir together until smooth. Place the chicken in a large glass pan and pour the marinade over the top of the chicken. Marinate for 1 hour (up to overnight). Thread marinated chicken onto a bamboo skewer which has been soaked in water for about 1 hour. Grill until chicken is cooked through, or place on a cookie sheet and bake in an oven preheated to 375 degrees for 18-22 minutes, or until chicken in fully cooked.
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