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Grilled chicken satays with nectarines and red onion

Grilled chicken satays with nectarines and red onion

By Valentina Caruso
20’ Prep time
90’ Cook time
110’ Total time
178 Calories
5 Serving

Summary

These serve up gorgeously with steamed rice and extra coriander leaves. divide into appetizer-sized portions by slicing the grilled satays lengthwise between the double skewers. soak the bamboo skewers in water for 30 minutes before using to prevent scorching.
Valentina Caruso 0 Followers

Step by Step

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Step 1

In medium bowl, combine coconut milk, garlic, coriander, fish sauce, soy sauce, turmeric, cumin and juice of half the lime, reserving other half to slice into wedges for garnish.
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Step 2

Slice each chicken breast evenly into 4 large chunks. Add to marinade; cover and refrigerate for at least 1 hour or up to 12 hours.
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Step 3

Drain chicken. Alternately thread 4 pieces chicken, 3 pieces nectarines and 3 pieces red onion onto 2 parallel soaked wooden skewers. Repeat with remaining ingredients. Cook on greased grill over medium heat for 10 to 13 minutes, turning once, or until no longer pink inside. Garnish with lime wedges.

Ingredient

  • Ontario garlic, finely minced
    Ontario garlic, finely minced
    3 cloves
  • Low-fat coconut milk
    Low-fat coconut milk
    125 ml
  • Fresh ontario coriander, finely minced
    Fresh ontario coriander, finely minced
    25 ml
  • Fish sauce
    Fish sauce
    25 ml
  • Soy sauce
    Soy sauce
    15 ml
  • , cut in half
    , cut in half
    1 lime
  • Each of turmeric and ground cumin
    Each of turmeric and ground cumin
    5 ml
  • Skinless ontario chicken breasts (about 2 lb/1 kg)
    Skinless ontario chicken breasts (about 2 lb/1 kg)
    4 boneless
  • Nectarines, pitted and quartered
    Nectarines, pitted and quartered
    3 ontario
  • Red onion, quartered and cut into 12 pieces
    Red onion, quartered and cut into 12 pieces
    1 ontario

Nutrition Facts

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