I was looking for a little something sneaky to put in my chicken satay and realized jelly is the perfect accompaniment to peanut butter. The flavor of the satay sauce is rich with peanuts but has a slight sweet flavor from the jelly.
½ cup plain Greek yogurt
½ cup blueberry or raspberry jelly
1 tablespoon soy sauce
1 teaspoon finely minced ginger
2 cloves finely minced garlic
1 teaspoon curry powder
2 boneless, skinless, chicken breasts, cut into 1 inch x 4 inch strips
3 cloves garlic
1 teaspoon fresh ginger, chopped
½ cup smooth peanut butter
1 teaspoon chili paste, such as Sambal Oelek
¼ cup low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
¼ cup plus 3 tablespoons blueberry or raspberry jelly
3 tablespoons water
Vegetable oil for rubbing on the grates
Sliced green onions to garnish
To make the marinade for the chicken, mix together the yogurt, jelly, soy sauce, ginger, garlic and curry powder in a medium sized bowl. Set aside.
If the chicken strips are thicker than ¼ inches, pound each strip to make thinner. This will make it easier to thread the chicken on the skewer. Add the chicken to the marinade and mix well. Refrigerate for 2 hours.
Meanwhile, to make the peanut sauce, add the garlic, ginger, peanut butter, chili paste, soy sauce, rice vinegar, sesame oil, jelly, and water to a small food processor and process to smooth. Put the peanut sauce in a small bowl and refrigerate until needed.
Heat a barbecue grill to medium-high heat. Rub vegetable oil on the grates so the skewers don’t stick. Remove the chicken skewers from the marinade and discard the marinade. Wipe of any marinade stuck to the chicken strips. Pat dry with a paper towel. Lightly season the chicken with kosher salt. Thread each chicken strip on a bamboo skewer. Place on the grill and cook until the chicken is cooked through, about 3 minutes on each side. Remove from the grill, serve warm with the peanut sauce. Garnish with green onions.
SkinnyTip! Substitute fat free Greek yogurt and low-fat peanut butter.