Chicken Satay
Tender grilled chicken skewers marinated and basted in a rich, spiced peanut coconut marinade featuring RC Ginger Puree and RC Coconut Flavor.
Yield / Servings
32 Hors d'oeuvres
Category
Appetizers / Asian
Ingredients
15 Components
Boneless, Skinless Chicken Breast
2 lbs.
RC Ginger Puree
¼ tsp.
RC Coconut Flavor
1½ Tbsp.
Peanut Butter
4½ Tbsp.
Plain Yogurt
¾ cup
Milk
¾ cup
Curry Powder
4 tsp.
Light Brown Sugar
1½ Tbsp.
Chopped Garlic
⅛ tsp.
Soy Sauce
4 tsp.
Balsamic Vinegar
3 Tbsp.
Ground Cinnamon
½ tsp.
Ground Cloves
1 pinch
Ground Nutmeg
1 pinch
Preparation Steps
1
Prep Chicken Strips
Slice boneless, skinless chicken breasts into long, uniform strips suitable for skewering.
2
Mix Satay Sauce & Divide
Whisk together curry powder, RC Ginger Puree, RC Coconut Flavor, RC Liquid Seafood Consommé Prep, chopped garlic, cinnamon, brown sugar, cloves, nutmeg, peanut butter, yogurt, milk, balsamic vinegar, and soy sauce until smooth. Divide mixture into two equal portions.
3
Marinate Chicken
Combine chicken strips with one half of the satay sauce. Cover and marinate refrigerated for 2 hours.
4
Skewer, Grill & Baste
Thread marinated chicken onto wooden or metal skewers. Grill over medium-high heat, basting frequently with the reserved second half of the satay sauce, until chicken reaches an internal temperature of 165°F. Serve warm.
Flavor Advantage
Incorporating RC Coconut Flavor provides authentic, aromatic coconut richness without the added fat and separation risk of coconut milk, while RC Liquid Seafood Consommé Prep adds complex umami depth to the peanut marinade.