I marinated the chicken overnight but if you are in a hurry you can leave the chicken in the marinade for 30 minutes to one hour. They won’t be as flavorful but will still be delicious.
I grilled these Satay kabobs on medium heat and turned them often. The key is to not overcook these. I touch the meat after it turns white. When it feels firm (not brick hard) they are done. You can check to see if the chicken is cooked by pulling a piece off the end. There should not be any “pink” color when cooking chicken. The chicken will be juicy and delicious if you take some care when grilling to not overcook it. These Chicken Satay Kabobs are going to fly off the platter so make lots!
Grilled Thai Chicken Satays
4 chicken breasts
kabob skewers, metal or bamboo
2 tbsp finely chopped ginger root
2 tbsp oyster sauce
2 tbsp coconut aminos or lite soy sauce
2 tsp raw organic honey
2 tbsp coconut oil or melted ghee
1 tsp yellow curry
2 tsp ground coriander
1/2 tsp ground cumin
2 tbsp coconut milk
2 tsp siracha hot sauce
1 tbsp pickled ginger, julienned
Rinse and pat dry the chicken breasts then cut into small bite-sized pieces and set aside.
Mix all the ingredients for the marinade in a medium bowl. Add the chicken pieces and mix thoroughly. Cover with plastic wrap and refrigerate overnight or for at least 30 minutes.
To Assemble the Kabobs and Grill
Thread chicken pieces on skewers. I put them on very close together but they were not jammed on the skewers super tight.
Brush with any remaining marinade.
Preheat the grill on medium heat until hot then place and lightly coat with vegetable oil or spray the kabobs with cooking spray and place on the grill.
Grill for approximately 10 minutes turning after 2-3 minutes. Be patient. If you try to turn them before the meat that is down on the grill has turned white the chicken meat will just pull and shred. I check to see if the meat is ready to turn by using a large flat blade metal spatula and easing it under the kabob to see if the chicken will release from the grill. Then I turn them over.
I usually flip the kabobs on all sides a couple of times during the cooking process. Turning them often keeps them from overcooking.
Remove from heat and serve with the Cashew Coconut Cream Sauce.
This recipe is a course in this month’s Paired Wine Dinner.
In my opinion this sauce takes Grilled Chicken Satay’s to the next level. It is creamier in taste and flavor than the traditional Peanut Sauce. It is super easy to make and will become a sauce that you will want to use on other things than Chicken!
Cashew Coconut Cream Sauce
1 cup roasted cashews
1 – 1 1/2 cups coconut milk
2 tbsp red curry paste
1 tbsp tamarind paste
2 tsp fish sauce
1 tbsp maple sugar, raw organic honey, or agave nectar
1/2 tsp salt
Place the cashews in a food processor and process until finely ground.
In a small saucepan, heat the coconut milk until it begins to simmer. Add the remaining ingredients and simmer until heated thoroughly. This will take a couple of minutes.
If you want the sauce to be spicer add more red curry paste. If you want the sauce to be thinner you can add a little more coconut milk or a little water. The thickness of the sauce is determined by how large the cashews were. I had jumbo cashews so had to thin the sauce a little with more coconut milk!
Serve with Grilled Chicken Satay, over stir-fried vegetable, grilled pork, and turkey burgers! It is so yummy you just might find yourself eating it by itself!