Hummus-Marinated Chicken Satay

Hummus-Marinated Chicken Satay requires about 40 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 717 calories, 45g of protein, and 52g of fat per serving. For $2.46 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 3. It works well as a rather inexpensive main course. This recipe from The Roasted Root requires full-fat coconut milk, hummus, roasted peanuts, and red pepper flakes. 450 people found this recipe to be yummy and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is tremendous. If you like this recipe, take a look at these similar recipes: Hummus Marinated Grilled Chicken Salad with Hummus-Salsa Dressing, Greek Marinated Flank Steak and My Favorite Hummus Plate, and Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt).

Servings: 3

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Add all of the ingredients for the peanut sauce to a blender and blend until combined. Refrigerate until ready to use. Note: Sauce will thicken as it sits in the refrigerator.Blend the hummus, coconut milk, curry powder, and salt in a blender and blend until smooth. Transfer the chicken strips and the marinade to a zip-lock bag (or sealable container), and refrigerate at least 15 minutes, up to 12 hours.30 minutes before youre ready to grill, soak 6 wooden skewers for 30 minutes to ensure they dont burn while on the grill (you can also use metal skewers).Pat the skewers dry, thread the chicken strips onto the skewers, and place the skewers on a plate.Spray or brush your grill with olive oil so that the chicken doesnt stick. Preheat the grill to medium heat (about 350 to 375 degrees F), leaving the grill covered while its heating.Place the chicken skewers onto the hot grill and cover. Cook 1 to 2 minutes, or until grill marks appear. Use tongs to carefully flip the skewers and grill another 1 to 2 minutes. Continue grilling and flipping every minute or so until chicken is cooked through, and no pink shows when you cut into the meat.Transfer chicken skewers to a serving platter and serve with chopped peanuts, fresh cilantro, and peanut sauce.

 

Step by step:

1. Add all of the ingredients for the peanut sauce to a blender and blend until combined. Refrigerate until ready to use. Note: Sauce will thicken as it sits in the refrigerator.Blend the hummus, coconut milk, curry powder, and salt in a blender and blend until smooth.

2. Transfer the chicken strips and the marinade to a zip-lock bag (or sealable container), and refrigerate at least 15 minutes, up to 12 hours.30 minutes before youre ready to grill, soak 6 wooden skewers for 30 minutes to ensure they dont burn while on the grill (you can also use metal skewers).Pat the skewers dry, thread the chicken strips onto the skewers, and place the skewers on a plate.Spray or brush your grill with olive oil so that the chicken doesnt stick. Preheat the grill to medium heat (about 350 to 375 degrees F), leaving the grill covered while its heating.

3. Place the chicken skewers onto the hot grill and cover. Cook 1 to 2 minutes, or until grill marks appear. Use tongs to carefully flip the skewers and grill another 1 to 2 minutes. Continue grilling and flipping every minute or so until chicken is cooked through, and no pink shows when you cut into the meat.

4. Transfer chicken skewers to a serving platter and serve with chopped peanuts, fresh cilantro, and peanut sauce.

Nutrition Information:

covered percent of daily need