Hummus-Marinated Chicken Satay

Name: Hummus-Marinated Chicken Satay
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 1 pound boneless skinless chicken breasts; ½ cup Sabra Classic Hummus; ½ cup full-fat coconut milk; 1 teaspoon yellow curry powder; ½ cup full-fat canned coconut milk*; 1/3 cup unsalted unsweetened creamy peanut butter; 1 tablespoon honey; 2 teaspoons fresh ginger; 1 clove garlic; 1 tablespoon rice vinegar; 1/2 teaspoon yellow curry powder; ½ teaspoon red pepper flakes; roasted peanuts; fresh cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings
6 Servings
Calories
244 kcal
Course
Main Course
Cuisine
Thai

Hummus-Marinated Chicken Satay

Tyler Espinosa

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Hummus-Marinated Chicken Satay is a unique take on classic Satay that's loaded with flavor and spunk!

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Ingredients

Servings

Chicken Skewers:

1 pound 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

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Instructions

Prepare the Peanut Sauce:

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.

Prepare the Chicken:

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 you’re ready to grill, soak 6 wooden skewers for 30 minutes to ensure they don’t 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 doesn’t stick. Preheat the grill to medium heat (about 350 to 375 degrees F), leaving the grill covered while it’s 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.

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, add some additional honey and sea salt to the peanut sauce.