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 are a sure bet. and when you live in a place like northern NH like we do, you can't even get 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.