Ingredients
- 2 pounds Member’s Mark® Boneless Skinless Chicken Breasts
- 1/2 cup 2% milk
- 6 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon each ground coriander, ground turmeric and ground cumin
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1/8 teaspoon coconut extract
- PEANUT BUTTER SAUCE:
- 1/3 cup peanut butter
- 1/3 cup 2% milk
- 2 green onions, chopped
- 1 small jalapeno pepper, seeded and finely chopped
- 2 to 3 tablespoons lime juice
- 2 tablespoons reduced-sodium soy sauce
- 1 garlic clove, minced
- 1 teaspoon sugar
- 1 teaspoon minced fresh cilantro
- 1 teaspoon minced fresh gingerroot
- 1/8 teaspoon coconut extract
Directions
- Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
- In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer.
- Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce. Yield: 8 servings (1 cup sauce).
- source;http://www.tasteofhome.com/Recipes/Chicken-Satay
