Thai Chicken Satay with Peanut Sauce, gluten free

Remember to allow time to marinate chicken! Make the peanut sauce while the chicken marinates!

Serves: 4
Prep Time: 12 minutes
Total Time: 1 hour, 15 minutes (includes marinating time)

1 cup plain Greek style yogurt
2 Tablespoons curry powder
2 Tablespoons minced fresh garlic
1 Tablespoon freshly grated ginger or 1 teaspoon ginger juice
2 Tablespoons juice and zest from 1 lime
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 1/2 to 2 pounds boneless skinless chicken breasts cut into 1/2 inch strips, lengthwise

1. Marinate Chicken: In a large bowl, combine yogurt, curry powder, ginger, garlic, lime juice and zest. Pat chicken dry with paper towels. Sprinkle both sides of chicken breasts with salt and add to bowl, tossing to coat evenly with the yogurt mixture. Let chicken marinate for 1 hour, or up to 8 hours

2. Soak Skewers: Soak bamboo skewers in water, if using for grilling or broiling

3. Preheat Grill or Broiler: Preheat the grill to high or preheat the broiler. If using a skillet, heat a large, non-stick skillet over medium-high heat.

4. Prepare Chicken Skewers: Working with one skewer and one piece of chicken at a time, remove chicken pieces from bowl and thread chicken onto soaked skewers through center of chicken pieces lengthwise, keeping chicken cutlet as flat as possible. Transfer to a plate and continue with remaining chicken pieces. Discard yogurt mixture.

5. Cook Chicken: Transfer chicken skewers to the hot grill and cook until well charred on one sice, about 3 minutes. Turn skewers and continue to cook until chicken is charred and cooked through, another 2 to 3 minutes. (Cooking time will vary depending on heat of grill and/or cooking method) Remove cooked chicken from grill and tent loosely with foil. Let chicken rest a few minutes before serving. Serve with peanut sauce, if desired. Enjoy!

Peanut Sauce

1/3 cup fresh lime juice
2 Tablespoons reduced-sodium tamari sauce (gluten-free soy sauce)
2 Tablespoons light brown sugar
1 Tablespoon chili garlic sauce
1 cup smooth peanut butter
1/2 cup warm water (plus more as needed to thin to desired consistency)
1 Tablespoon chopped peanuts, for garnish

1. Puree Sauce: In a blender combine lime juice, tamari sauce, brown sugar, chili garlic sauce, peanut butter and about 1/4 cup of the water on lowest speed. Remove top of blender cover and pour in remaining warm water to thin mixture to desired consistency. (More water may be needed.)

2. Finish and Serve: Transfer sauce to a serving dish and top with chopped peanuts. Enjoy!

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