Coconut Chicken Satay
These delicious chicken skewers are marinated in robust spices and creamy coconut milk. Completely gluten free and dairy free, you can enjoy chicken in an exciting way that is also allergy friendly!
Servings 4 servings
Ingredients
- 1 lbs chicken breasts pounded to about ¼-1/2 inch thick
- ½ cup full fat coconut milk
- 2 heaping Tbsp cilantro chopped
- 2 teaspoon fresh grated ginger root
- ½ teaspoon turmeric
- ¼ teaspoon saffron
- ½ teaspoon sea salt
- Skewers metal or wooden
Instructions
- Mix all ingredients together in a plastic bag and marinate the chicken for 2-12 hours in the fridge.
- If you are using wooden skewers, about 30-60 minutes before you are ready to cook the chicken, soak the skewers in water.
- Preheat oven to 350 F. Line a baking sheet with aluminum foil and place a wire cooling rack on top. Weave chicken onto skewers and place on the wire rack.
- Bake for 25-30 minutes, until chicken is almost done. Broil on high for about 5-10 minutes until chicken is done.
- I enjoy eating this over a salad but you can make any type of peanut sauce to go with it, as well.