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.
- Preparation Time: 20 minutes
- Marinating Time: 1 hour
- Grilling Time: 10 minutes
- Serves 4 to 6
1/2 cups (125 mL) low-fat coconut milk
3 cloves Ontario Garlic, finely minced
2 tbsp (25 mL) fresh coriander, finely minced
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) each turmeric and ground cumin
1 lime, cut in half
4 boneless skinless Ontario Chicken breasts (about 2 lb/1 kg)
3 Ontario Nectarines, pitted and quartered
1 red onion, quartered and cut into 12 pieces
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.
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.
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.
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