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Herbed Coconut BBQ Chicken

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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

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

Directions

  1. Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
  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.
  3. Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
  4. Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.
  5. Combine Coconut Milk, lime juice, oil, cilantro, basil, mint, chili pepper, tamari, garlic and salt in a blender. Blend until puréed.
  6. 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.
  7. Prepare barbecue (medium-high heat). Thread chicken onto metal or bamboo skewers.
  8. Grill chicken until cooked through and slightly charred, about 6-8 minutes. Sprinkle with reserved cilantro and serve with the Peanut Satay Sauce.

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