Description
This Chicken Satay recipe features tender, marinated chicken strips grilled to perfection and served with a rich, creamy peanut sauce. Infused with aromatic spices like curry powder, turmeric, and coriander, this Thai-inspired dish delivers a delightful balance of savory, sweet, and tangy flavors. Perfect as a main course, it’s great for grilling enthusiasts and makes a deliciously satisfying meal served alongside jasmine rice or fresh salads.
Ingredients
Scale
For the Chicken Satay
- 1 pound boneless, skinless chicken breasts or thighs (cut into thin strips)
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon lime juice
- bamboo skewers (soaked in water for 30 minutes)
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce (or sriracha)
- 2–3 tablespoons warm water (to thin)
Instructions
- Marinate the Chicken: In a large bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, coriander, turmeric, minced garlic, grated ginger, and lime juice. Add the chicken strips and toss thoroughly to coat. Cover the bowl and refrigerate for at least 1 hour or up to overnight for best flavor absorption.
- Prepare the Peanut Sauce: While the chicken is marinating, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and chili garlic sauce in a mixing bowl. Stir in warm water one tablespoon at a time until the sauce reaches your preferred consistency. Set aside.
- Thread the Chicken: Remove the bamboo skewers from water. Thread the marinated chicken strips onto the skewers evenly, ensuring they are securely placed for grilling.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the grill and cook for about 3–4 minutes per side, or until the chicken is cooked through and has a slight char for enhanced flavor.
- Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes to retain juices. Serve the chicken satay warm, accompanied by the prepared peanut sauce on the side.
Notes
- For an oven-friendly alternative, broil the skewers on high for 4–5 minutes per side until cooked through.
- You can substitute chicken with tofu or shrimp to accommodate dietary preferences.
- Serve with jasmine rice, cucumber salad, or flatbread to complete the meal.
- Be sure to soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Nutrition
- Serving Size: 2 skewers with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
