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Herbed Coconut BBQ Chicken

Marinated and grilled chicken satays are loaded with Thai flavors! They’re perfect for dipping in a spicy Peanut Satay Sauce.
20 minutes to assemble
45 minutes or more to marinate
6-8 minutes grill time
4 main course or 8 appetizers servings
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1/4 cup lime juice
1/4 cup canola oil
1/3 cup fresh cilantro, firmly packed, some reserved for garnish
1/3 cup fresh basil, firmly packed
1/3 cup fresh mint, firmly packed
1 Serrano chili pepper, stemmed and chopped
1 tablespoon tamari or wheat free soy sauce
2 garlic cloves, coarsely chopped
2 teaspoons salt
4 skinless boneless chicken breast halves, cut into long strips
1-7 oz jar Peanut Satay Sauce
Step 1
Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
Step 2
Pour marinade over chicken and refrigerate at least 45 minutes, up to 5 hours. If using bamboo skewers soak in water at least 30 minutes.
Step 3
Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
Step 4
Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.