Description
This chicken satay recipe features tender Thai chicken skewers with a creamy peanut sauce. Easy to grill, full of flavor, and perfect for dinner. Vegan-adaptable! Allow 30 minutes of marinating time.
Ingredients
- 8 bamboo skewers
- 1 pound chicken thighs (or sub chicken breast) sliced thin and long, 1/4 inch thick x 3-4 inches long. See notes for tofu.
- 1/2 cup coconut milk (stirred)
- 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 teaspoon salt
- 1 teaspoon soy sauce (or try Thai mushroom soy sauce)
- 1 tablespoon olive oil
- Garnishes: lime wedges, crushed roasted peanuts, cilantro
- 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 (or soy sauce)
- 2-3 tablespoons water
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- if it seems thick, feel free to add a splash of water to loosen it.
- Marinate. Add the chicken or tofu to the marinade, and make sure both sides are covered with the sauce. Cover the meat and marinate in the refrigerator for 30 minutes or overnight, stirring occasionally. The longer it marinates, the more flavor.
- 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.
- Skewer. Preheat grill to med-high. Thread all the chicken on the skewers. Save any extra marinade; heat the marinade in a small saucepan until bubbling, to kill any bad bacteria from the raw chicken. Use this for basting.
- Grill. Grill the chicken satay on medium-high heat for 3-4 minutes per side, or until cooked all the way through. Baste each side with the cooked marinade.
- Serve on a platter with the Satay Sauce, lime wedges, and sprinkle with crushed roasted peanuts and cilantro.
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
