Chicken Satay Skewers with Peanut Sauce

Last night I prepped for my 4th of July. We were actually going to have these Thai Chicken Satay skewers last night until I realized that they need to sit in the marinade for at least six hours. So just a heads up, if you are going to make this recipe, there is some prep time. Again, we were out of some ingredients for the initial recipe (can be found here) and we changed up a few measurements. Our full recipe is below. We did not use chili paste, fish sauce, or coriander powder. We also did half of the dried basil measurement from the original recipe.

I hope everyone has a fun and safe 4th of July! Since we are in California, our county doesn't have too much open today - in fact, bars and restaurants are even closed. We wanted to go to an event on the Fort Hunter Liggett base but that was cancelled a few days ago due to both Covid and it being fire season. We have had some bad fires here the past few weeks. Jace is at his Nana's since it's his friends birthday this weekend so it's just Kevin and I. I think I'm going to lay out and enjoy the 99 degree weather and then we will grill and make some jello shots (recipe up on the blog next!). Let me know about your 4th of July below! Enjoy!

Ingredients:
2 large boneless skinless chicken breast, cut into strips
3 tbsp olive oil
1/4 cup coconut milk plus more as needed
1/3-1/2 cup creamy peanut butter
12-15 skewers

Ingredients for marinade/sauce:
1/4 cup soy sauce
1/4 cup packed brown sugar
1 1/2 tbsp lime juice
1/2 tsp basil
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp turmeric powder

Directions:
Whisk together the marinade/sauce ingredients in a medium bowl.

Remove 1/3 cup and put it in a freezer bag and add 3 tbsp olive oil. Add in the chicken and evenly coat it. Marinate for 6-24 hours.

Put the remainder marinade/sauce in a smaller bag and refrigerate separately. This will be the base of the peanut sauce. 30 minutes before you are ready to grill the skewers, soak the skewers in water and remove the chicken from the refrigerator to bring to room temperature. After 30+ minutes, thread the chicken onto the skewers and preheat your grill.

Using an outdoor grill (we used a flat top), add the chicken and grill for 5-10 minutes total, until the chicken is completely cooked through.

For the peanut sauce, take the reserved sauce and add it to a small saucepan along with 1/4 cup coconut milk. Bring to a boil, let simmer for 1 minute and remove from heat. Stir or whisk in 1/3 cup peanut butter until completely combined. Use the peanut sauce as a dip for the chicken skewers. Serve with mashed potatoes.

Up next on the blog:

Red + Blue Vodka Jello Cups

Keto Grilled Cheese Sandwich

Where to Start when it comes to entering giveaways, contests and freebies

Stay tuned!