Hummus-Marinated Chicken Satay Recipe: To commemorate National Hummus Day, try this simple and delectable snack of tender grilled chicken satay marinated in hummus, coconut milk, and yellow curry powder.
Hummus-Marinated Chicken Satay Recipe
Ingredients
Chicken Skewers:
- pound .75 to 1 boneless, skinless chicken breasts, cut into long strips
- ½ cup Sabra Classic Hummus
- ½ cup full-fat coconut milk
- 1 teaspoon yellow curry powder
Peanut Sauce:
- ½ cup full-fat canned coconut milk*
- 1/3 cup unsalted, unsweetened, creamy peanut butter
- 1 tablespoon honey
- 2 teaspoons fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 tablespoon rice vinegar
- 1/2 teaspoon yellow curry powder
- ½ teaspoon red pepper flakes, optional
For Serving:
- Roasted peanuts, chopped
- Fresh cilantro
Instructions
- To make the peanut sauce, put all the ingredients in a blender and process until well blended. Store in the fridge until needed. Keep in mind that the sauce will get thicker in the fridge.
- In a blender, combine the hummus, coconut milk, curry powder, and salt; process until smooth. Chill the chicken strips and marinate for at least 15 minutes or up to 12 hours by transferring them to a zip-lock bag or other sealable container.
- To prevent burning while on the grill, soak six wooden skewers (30 minutes before you’re ready to grill; metal skewers can also be used).
- After giving the skewers a gentle pat dry, thread the chicken pieces onto them and arrange them on a platter.
- Apply a thin layer of olive oil on your grill to prevent the chicken from sticking. Set the grill’s temperature to medium (between 350 and 375 degrees Fahrenheit), and cover it while it heats up.
- After positioning the chicken skewers on the hot grill, cover it. Grill for one to two minutes, or until grill marks form. To carefully flip the skewers, use tongs, and cook for an additional one to two minutes.
- When the chicken is cooked through and there is no longer any pink flesh visible when you cut into it, keep grilling and rotating it about every minute.
- After transferring the chicken skewers to a serving tray, top with peanut sauce, chopped peanuts, and fresh cilantro.
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Notes
- You can substitute hummus for coconut milk! **You can use any type of peanut butter; I used sweetened and salted crunchy peanut butter. If you use unsweetened, unsalted peanut sauce peanut sauce peanut sauce, add some additional honey and sea salt.
Nutrition
- Serving:Â 1 grams
FAQs AND TIPS
- This recipe for Hummus-Marinated Chicken Satay is a simplified and incredibly straightforward take on the classic chicken satay dish. Three ingredients are all I use for the chicken marinade: curry powder, coconut milk, and Sabra’s Classic Hummus. To celebrate this wonderful day of humility,
- Marinate the chicken in this mixture for a minute, then grill it on skewers. Voila! You have an excellent appetizer to serve to your friends. The skewers can also be used as an entree and eaten with your onesie, but sharing is caring, right? Yes, exactly! You may use any of Sabra’s hummus varieties if you want to get really wild; the roasted Garlic or chili would be really good.
- Dippage! UGH peanut sauce is the elixir of dreams. It is the reason for the Spring roll’s existence. It is, in a word: life. Whatever you do, don’t skip the peanut sauce! Your friends who are co-celebrating Hummus Day with you will forever marvel in awe of that one peanut sauce you made that one time. For realskis.
