Clay Fam Coconut Satay Sauce
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
½ cup peanut butter½ cup unsweetened whole coconut milk1 tablespoon + 1 teaspoon freshsqueezed lime juice1 tablespoon rice wine vinegar1 tablespoon honey3 cloves garlic½ fresh jalapeno, seeds & stem removed (use the other half to make some overnight refried beans…yum!)⅛ teaspoon chili powder⅓ cup unsweetened shredded coconut, lightly toasted (note: coconut can burn quickly and needs to bestirred/checked frequently while toasting…we do ours in the toaster oven for no more than 2 or 3 minutes)
1. Preheat the oven broiler on high.
2. Soak skewers in water if you don’t want them to cook/burn in the oven (I didn’t because I like to skip steps).
3. Cut the chicken breasts into strips and thread them onto about a dozen skewers. Place the prepared skewers on a
foillined baking sheet and set aside (you can stick them in the fridge if you’d like).
4. In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno,
and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken skewers.
5. Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the skewers over, drizzle
another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
6. Once the chicken is done take it out, drizzle on the remaining peanut sauce (or serve it as extra dipping sauce on
the side), and sprinkle the toasted coconut on top. Serve warm and enjoy
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user ACLAY33.
2. Soak skewers in water if you don’t want them to cook/burn in the oven (I didn’t because I like to skip steps).
3. Cut the chicken breasts into strips and thread them onto about a dozen skewers. Place the prepared skewers on a
foillined baking sheet and set aside (you can stick them in the fridge if you’d like).
4. In a food processor or blender puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeno,
and chili powder together. Remove ¼ cup of the peanut mixture and drizzle/brush it over the raw chicken skewers.
5. Place chicken under the broiler to cook. After 4 – 5 minutes take the baking sheet out, turn the skewers over, drizzle
another ¼ cup peanut sauce on top, and cook for 4 or 5 more minutes or until cooked all the way through.
6. Once the chicken is done take it out, drizzle on the remaining peanut sauce (or serve it as extra dipping sauce on
the side), and sprinkle the toasted coconut on top. Serve warm and enjoy
Serving Size: 2 cups
Number of Servings: 8
Recipe submitted by SparkPeople user ACLAY33.
Nutritional Info Amount Per Serving
- Calories: 411.0
- Total Fat: 34.7 g
- Cholesterol: 0.0 mg
- Sodium: 218.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 4.4 g
- Protein: 12.3 g
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