Thai Chicken Satay
Dine
Sweet and Salty
Creamy vanilla flavored Thai tea pairs perfectly with sweet and salty hoisin for a grilled chicken and dipping sauce combo that will leave you wanting more.
- PREP TIME: 35 MIN
- COOK TIME: 5 MIN
- TOTAL TIME: 40 MIN
- SERVES: 4
Directions
- In a large zip top bag, pour in the Thai Tea, shallot, garlic, ginger, salt and pepper. Place the cubed chicken inside.
- Zip the bag closed and massage the marinade into the chicken. Place in the refrigerator to marinate for 30 minutes.
- Preheat grill to 400°F. Thread the marinated chicken on to 5-6 grill skewers and grill for 4-6 minutes, flipping halfway through.
- Meanwhile, in a small bowl, whisk together the sauce ingredients, except the corn starch and water. Pour into a small saucepan and heat over medium-high heat.
- In a small bowl, mix together the corn starch and water and pour into the sauce. Whisk until sauce starts to thicken, about 30 seconds to 1 minute.
- Dip grilled chicken into the sauce and enjoy.
Ingredients List
- 1 cup Thai Tea
- ½ shallot, minced
- 2 Tbsp. minced garlic
- 2 tsp. ground ginger
- 1 tsp. salt
- ½ tsp. pepper
- 1 lb. thin cut chicken breast, cubed
Dipping Sauce
- ½ cup Thai tea
- ½ shallot, minced
- 2 Tbsp. hoisin sauce
- 1 Tbsp. minced garlic
- 1 Tbsp. fresh minced ginger
- 2 Tbsp. corn starch
- 2 Tbsp. water