Print Recipe
Ingredients
- 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
Print Recipe
Marinated and grilled chicken satays are loaded with Thai flavors! They’re perfect for dipping in a spicy Peanut Satay Sauce.
Time
- 20 minutes to assemble
- 45 minutes or more to marinate
- 6-8 minutes grill time
Yield
- 4 main course or 8 appetizers servings
Time
Yield
Directions
- Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
- 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.
- Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
- Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.
- Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
- 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.
- Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
- Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.
Directions
Did you make the recipe? We want to see!
Tag @coconutmilkideas on Instagram.
