The recipe I’m going to share with you today is one of our family’s Top 5. I’m not sure what those Top 5 are … but I know this one is in it! Someone I know would want me to keep it a secret, but it’s too good to be greedy. After all, it comes from a cookbook I was given as a wedding gift; it has served me well for these 23 years.
When I asked Jo what she wanted me to cook before she left home and headed to the campus cafeteria, this was her #1 request. I give it to you, my sweet blog readers, because you are so kind to come and spend time here as a member of my online family. It’s not hard to prepare and can be easily doubled, so when you make it, sit down and pretend like we’re having an end of summer meal together in real life. A “satay” is distinctively Southeast Asian, so imagine we’re on a missions trip together, and we’re eating outside at the end of a busy day, when the humidity has faded and our hearts are full. We’re having a great time!
There’s just one ingredient that might discourage you in this recipe, but don’t let it stop you! You can buy one can of coconut milk for just about $1. Look for it in the Asian section of a regular grocery or, for the best price and quality, find an Asian market source. I like the kind of Cream of Coconut milk that you can hear slop around in the can when you shake it … just my preference.
Chicken Satays w/Coconut & Peanut Sauce
- 1/4 c. soy sauce
- 1/4 c. lemon juice
- 2 T. oil (I use canola)
- 1 T. sugar
- 2 pounds skinless, boneless chicken breasts (or pork or beef) that you’ve cut into cubes or strips
- 2 cloves of garlic
- 2 T. lime juice
- 1 T. brown sugar
- 1/4 t. crushed red pepper
- 3/4 c. peanut butter
- 3/4 c. cream of coconut milk
Combine first 4 ingredients and add the meat, massaging it in the liquid slightly. Let it marinate in the fridge for 4 – 8 hours. Before grilling, combine first 4 ingredients of dipping sauce in a blender. Process until combined and then add peanut butter and coconut milk. Blend until smooth.
Drain chicken and thread onto skewers (wooden ones need to be soaked in water). You can also do this “sans skewers,” but it’s more like a missions trip if we eat them on skewers! Grill until thoroughly cooked, about 10 minutes. Baste with dipping sauce. Save remaining sauce for serving.
Serve these with the sauce to dip in at the table. I like to serve this with rice, grilled zucchini, and a fruit salad. This has NEVER failed me, and there is NEVER any left. Enjoy!