Description
This recipe for Chicken Satay is bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade of coconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce. Vegan-adaptable! Allow 30 minutes of marinating time.
Ingredients
Chicken skewers
- 8 bamboo skewers
- 1 pound chicken, (thighs or breast) sliced thin and long 1/4 inch thick x 3-4 inches long. See notes for tofu.
- 1/2 cup full fat coconut milk
- 1 tablespoon yellow curry powder or sub 1 teaspoon each- turmeric, cumin, and coriander plus 1/4 teaspoon ground ginger
- 1 tablespoon garlic, finely minced
- 2 tablespoons brown sugar, palm sugar, agave, maple or honey
- 1/2 teaspoon salt
- 2 teaspoons soy sauce, (or try Thai mushroom soy sauce)
- 2 tablespoons peanut, avocado or olive oil
- 1/4 cup water
- Garnishes: lime wedges, crushed roasted peanuts, cilantro
Satay Sauce
- 1/3 cup peanut butter, smooth or chunky
- 1–2 tablespoons red curry paste (to taste)
- 1/3 cup full fat coconut milk
- 1 1/2 tablespoons brown sugar, palm sugar, or honey
- 1/2 teaspoon white vinegar (or lime juice)
- 1 teaspoon fish sauce
- 1/4 cup water
Serve with Asian Cucumber Salad and Coconut Rice ( see notes) to create a meal.
Instructions
Chicken Satay
- Soak 8 wooden skewers for 30-60 mins.
- Make the marinade: mix all the marinating ingredients together in a shallow pan. Whisk together until all the ingredients are well blended.
- Add the chicken or tofu to the marinade, and make sure both sides are covered with the sauce. Cover the meat, marinating in the refrigerator for 30 minutes or overnight, stirring occasionally. The longer it marinates, the more flavor.
- Preheat grill to med-high. Thread all the chicken on the skewers. Don’t throw away the leftover sauce- we will use it to baste the skewers on the grill.
- Grill the chicken satay on medium-high heat at 3-4 minutes per side. Generously brush the leftover sauce on each side each time you flip the chicken over. Keep a close watch to avoid burning or overcooking the chicken as the pieces are smaller and can burn quicker, especially in the last few minutes.
- Serve on a platter with the Satay Sauce, lime wedges, and sprinkle with crushed roasted peanuts and cilantro.
Peanut Dipping sauce:
- Add all the ingredients to a small saucepan. Whisk until combined over medium heat letting it thicken. Taste, and adjust sweetness, salt and acid to taste. Once the sauce thickens, place it in a small bowl to serve with your chicken satay. Best served warm or at room temp.
Notes
Tofu: Use high protein tofu, or extra firm tofu, press gently and blot dry. Cut into 1 inch cubes and pat dry again. Cover in the marinade. Proceed with the recipe.
Chicken: Feel free to cut the chicken into 3/4-1 inch cubes for easier eating. You can also use whole breasts, or whole thighs ( for more of a dinner) adjusting the grilling time.
Chicken or tofu can be marinated ahead up to 24 hours.
To make coconut rice, rinse 2 cups of jasmine rice, drain, add to a medium pot – then measure the remaining coconut milk in the can (you should have about 1/2 to 3/4 cup) then add enough water to the coconut milk to make 4 cups of liquid. Stir this coconut-water mixture with the rice, along with 1/4 teaspoon salt and a few kaffir lime leaves or lemongrass ( both optional) Bring to a boil, cover, cook on low heat until all liquid is gone, roughly 20-25 minutes.
Nutrition
- Serving Size: one skewer ( 2 ounces)
- Calories: 245
- Sugar: 8.6 g
- Sodium: 526.3 mg
- Fat: 15.8 g
- Saturated Fat: 6.1 g
- Carbohydrates: 11.9 g
- Fiber: 1.3 g
- Protein: 16.1 g
- Cholesterol: 41.4 mg
