Chicken Satay with Peanut Sauce

Grilled chicken satay skewers with peanut sauce

A delightful dish featuring marinated chicken skewers grilled to perfection and served with a smooth, creamy peanut sauce, embodying the vibrant flavors of Southeast Asia.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 6 servings

Course: Appetizer, Main Course

Cuisine: Southeast Asian

Calories: 375

Ingredients Method Notes

Ingredients

For the Chicken Marinade

⅓ cup full-fat coconut milk Adds a luscious texture to the marinade.
4 cloves garlic, minced Essential for enhancing the flavor profile.
1 tablespoon turmeric Provides vibrant color and health benefits.
2 tablespoons chopped fresh cilantro Adds herbal brightness.
2 tablespoons brown sugar Balances the savory and spicy elements.
2 tablespoons fish sauce Adds depth and umami.
½ teaspoon kosher salt Enhances flavors.
2 pounds boneless, skinless chicken tenders Soaks up the marinade well.
18 pieces metal or bamboo skewers Essential for grilling.

For the Peanut Sauce

1 (13.5-ounce) can full-fat coconut milk Base for the creamy peanut sauce.
1 to 2 tablespoons Thai red curry paste Adds a hint of spice.
¾ cup unsweetened creamy peanut butter Heart of the peanut sauce.
½ tablespoon kosher salt Necessary for seasoning.
¾ cup sugar For sweetness.
2 tablespoons apple cider or white vinegar Offers a tangy zest.
½ cup water Used to adjust the peanut sauce consistency.

For Serving

¼ cup crushed peanuts Adds crunch and nutty flavor.
as needed fresh cilantro For garnish.

Method

Preparation

In a small bowl, combine the coconut milk, minced garlic, turmeric, chopped cilantro, brown sugar, fish sauce, and kosher salt to create the marinade.
Pat the chicken tenders dry. Pound the chicken until very thin for even cooking. Arrange in a baking dish and pour marinade over. Cover and refrigerate for 2 hours or overnight.

Making the Peanut Sauce

In a small saucepan, combine the additional coconut milk, Thai red curry paste, peanut butter, salt, sugar, vinegar, and water.
Whisk until smooth and bring to a gentle simmer over low heat. Cook for about 5 minutes until the sauce thickens slightly. Let sit for 10 minutes.

Grilling the Chicken

Preheat the grill to medium heat. Thread the marinated chicken tenders onto skewers tightly.
Grill undisturbed for about 3-5 minutes per side until fully cooked and grill marks appear. Transfer to a serving platter.

Serving

Sprinkle with fresh cilantro and crushed peanuts. Serve with the creamy peanut sauce on the side.

Notes

For extra flavor, marinate the chicken overnight. Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Adjust the amount of Thai red curry paste to your spice tolerance.