Chicken Satay with Bone Broth Peanut Sauce (Edit recipe)

20 minutes

10 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	263
Fat:	16 g
Carbohydrates:	8 g
Protein:	26 g
Cholesterol:	0 g
Sodium:	415 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Bare Bones

View original recipe

Serves: 8

Ingredients

2 lb Boneless Skinless Chicken Thigh, trimmed and cut into 1 inch pieces
1 Tbsp Avocado Oil, (or other high-heat neutral oil)
2 pinch Salt

For the Peanut Sauce

2 Thai Coconut Instant Bone Broth, (2 packets)
1/2 cup Peanut Butter, natural
1/4 cup Coconut Milk
1/4 cup Water, boiling
2 Tbsp Granulated White Sugar
2 Tbsp Soy Sauce, low-sodium
2 Tbsp Red Curry Paste
1 Tbsp Curry Powder
2 Tbsp Lime Juice

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place the skewers in a rimmed baking sheet and submerge in water. Let soak for at least 20 minutes beforehand, preferably 2 hours.
In a blender or food processor, combine all of the sauce ingredients and blend on high until smooth, about 20 seconds. Set aside.
Heat a grill or grill pan to medium-high heat. Toss chicken with olive oil and salt.
Skewer the chicken pieces, 4 or 5 to a skewer, and then grill, covered, for 8–10 minutes, turning with a pair of tongs every 2 minutes to cook evenly.
When the chicken is fully cooked, remove from the grill using tongs and arrange the skewers on a serving tray and top with sauce. Serve with lime wedges for spritzing and garnish with fresh cilantro.