Coconut Marinated Chicken Satay

1 review, 5 star(s). 100% would make again

Ready in 1 hour 30 minutes

This lovely Thai style chicken is marinated in coconut and spices and then can either be put on the grill or baked in the oven.


1 pound Chicken breasts; skinless, boneless
1 cup Coconut milk
2 cloves Garlic; chopped
1 teaspoon Red curry paste
1 tablespoon Fresh ginger; chopped
1 tablespoon Fish sauce
1/4 cup Cilantro; chopped

Original recipe makes 4



If grilling, cut the chicken into strips. If baking in the oven, cut the chicken into 1 inch cubes. Place in a medium bowl or plastic resealable bag.

In another bowl, combine coconut milk, garlic, red curry paste, ginger, fish sauce and cilantro. Mix well and pour this marinade over chicken. Refrigerate marinated chicken for at least in an hour in the refrigerator. This may be marinated overnight, if you wish.

Presoak 12 bamboo skewers in water for 30 minutes to prevent scorching when grilling or baking. After soaking, thread the chicken onto skewers.

Grill the chicken skewers for about 2 minutes on each side. If baking instead, bake chicken skewers on a baking sheet in a preheated oven at 425 degrees F for 15 minutes.

Serve with peanut sauce on the side.

Verified by stevemur
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Calories Per Serving: 241 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
CookingPassion 6y ago

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