1 ½lbsskinless, boneless chicken thighs - (cut into small pieces)
¼cupreduced fat peanut butter
5cloves of garlic - (minced)
1tbsphoney
1stalklemongrass - (sliced)
2tbspcurry powder
2shallots - (sliced)
¼cupreduced sodium soy sauce
Juice of 1 lime
For the sauce:
¼cupreduced fat peanut butter
5cloves of garlic - (minced)
1tbsp honey
2tbspreduced sodium soy sauce
¼ cupreduced fat coconut milk
1tbspfresh lime juice
Instructions
In a large bowl, combine all ingredients for the chicken to make the marinade. Add in the chicken pieces, and toss to coat. Cover and refrigerate for 2 hours or overnight.
Preheat oven to broil, and line a rimmed baking sheet with foil or parchment paper. Mist with cooking spray.
Place the pieces of chicken onto the baking sheet, spreading out evenly. Discard any remaining marinade.
Broil chicken in oven four about 8-10 minutes, or until chicken is golden and browned/blackened on the edges.
While chicken is cooking, whisk together all ingredients for the satay sauce in a small bowl. Serve at room temperature with chicken for dipping.
Notes
The entire recipe makes 6 servingsThe serving size is about 1 cup chicken and 2 1/2 tbsp sauce