Chicken Satay with All-Purpose Thai Peanut Sauce

Ingredients

Servings

10 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

to taste

Freshly Ground Black Pepper

Chicken

4

Boneless, Skinless Chicken Thighs

lightly pounded and cut into strips

or 2 Chicken Breast

to taste

Kosher Salt

1 Tbsp

Soy Sauce

1 Tbsp

Fish Sauce

1 Tbsp

Apple Cider Vinegar

or White Vinegar

Satay Sauce

1 can
(13.5 oz)

GOYA® Coconut Milk

2 Tbsp

Thai Red Curry Paste

approx. 1/4 cup

3/4 cup

Unsweetened Natural Creamy Peanut Butter

1/2 Tbsp

Salt

3/4 cup

Granulated Sugar

2 Tbsp

Apple Cider Vinegar

or White Vinegar

1/2 cup

Water

Cooking Instructions

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Step 1

Season the Boneless, Skinless Chicken Thighs (4) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) .

Step 2

Whisk together Soy Sauce (1 Tbsp) , Fish Sauce (1 Tbsp) , and Apple Cider Vinegar (1 Tbsp) in a large bowl. Place the chicken in the bowl and toss to coat.

Step 3

Marinate for 20 minutes, then thread chicken onto skewers.

Step 4

Preheat a grill to medium-high.

Step 5

To make the peanut sauce, put GOYA® Coconut Milk (1 can) and Thai Red Curry Paste (2 Tbsp) into a medium heavy-bottomed pot.

Step 6

Add Unsweetened Natural Creamy Peanut Butter (3/4 cup) , Salt (1/2 Tbsp) and Granulated Sugar (3/4 cup) to the pot.

Step 7

Add Apple Cider Vinegar (2 Tbsp) and Water (1/2 cup) to the pot.

Step 8

Let the mixture simmer for 3 to 5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Step 9

Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer).

Step 10

Grill the chicken until cooked through, 3-4 minutes total. Serve with the sauce.