Let's try grilling chicken satay Thai style.
Ingredients
Sesame Salad Dressing ¾ cup
Boneless chicken breast 500 grams (cut into small 1-inch cubes)
Fat Cream Cheese ½ Cup
Coconut milk ¼ Cup
Creamy peanut butter 3 tablespoons
Lime juice 2 tablespoons
Fish sauce 1 tablespoon
Chili powder half of 1 teaspoon
Coriander leaves
Oil
Method
Put the Salad Dressing into a large airtight plastic bag. Add the chicken. Seal the bag and mix well with the chicken until evenly coated. Leave it in the refrigerator for about 4 hours.
Remove the marinated chicken. Skewer the chicken pieces onto small bamboo skewers. Brush the chicken with cooking oil.
Grill over medium heat (grilling over charcoal is even better) for about 10 to 15 minutes.
In a small bowl, combine the Cream Cheese, coconut milk, peanut butter, lime juice, fish sauce, chili powder, and coriander leaves, mix well, and serve as a dipping sauce alongside the grilled chicken.
