Chicken Satay with Cambodian Coconut Peanut Sauce
Yum! I'm making this.
When you want a night of "take - in" rather than "take - out" these chicken satay skewers with our handcrafted Cambodian Coconut Peanut Sauce are a sure bet. The chicken is tender and juicy and the coconut peanut sauce is rich and creamy with a bit of lime zing and spice. When you live in a place like northern NH like we do, you can't even get take-out satay so you better learn to make it at home or you will be eating steak and potatoes the rest of your life. Oh the north country... it's a love hate thing.
Chicken Satay Skewers with Cambodian Coconut Peanut Sauce
1 package of 6 boneless Chicken Thighs - Diced
2 Tbs Coconut Oil
Garlic - 1 Clove chopped
3 Tbs Soy Sauce
2 Tbs Honey
Juice of 1 Lime
1 tsp Turmeric
1/2 tsp Chili Flakes
Fresh Chopped Cilantro
In a large bowl combine marinade ingredients. Toss with your diced chicken thighs, let marinate in fridge for 4 hours or overnight.
*Please note your coconut oil after being in the fridge may look like little balls of white because it will harden a bit but that is okay - once room temperature and cooked it will melt.
Soak wooden skewers in water for 1 hour
Preheat oven to 400 degrees F.
Thread your chicken onto skewers
Bake skewers for 15 minutes turning once or until nice a browned but still tender (make sure internal temperature is above 165 degrees).
Sprinkle chopped cilantro over top and serve with Wozz! Cambodian Coconut Peanut Sauce for dipping.