Name: Chicken Satay Skewers with Peanut Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs Chicken breast, sliced into thin strips; 0.5 cup Full-fat coconut milk; 1 tsp Turmeric powder; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tbsp Brown sugar; 2 tbsp Soy sauce; 0.5 cup Creamy peanut butter; 1 tbsp Thai red curry paste; 1 tbsp Lime juice; 1 tsp Fish sauce

"Succulent strips of marinated chicken are grilled to smoky perfection and served alongside a velvety, aromatic peanut dipping sauce. This classic Southeast Asian street food favorite brings a vibrant explosion of savory, sweet, and nutty flavors to your table."

Ingredients

Qty	Item
1.5 lbs 680 g	Chicken breast, sliced into thin strips
0.5 cup 120 ml	Full-fat coconut milk
1 tsp 5 g	Turmeric powder
1 tsp 5 g	Ground cumin
1 tsp 5 g	Ground coriander
1 tbsp 15 g	Brown sugar
2 tbsp 30 ml	Soy sauce
0.5 cup 125 g	Creamy peanut butter
1 tbsp 15 g	Thai red curry paste
1 tbsp 15 ml	Lime juice
1 tsp 5 ml	Fish sauce

How to Make Chicken Satay Skewers with Peanut Sauce

Soak wooden skewers in water for at least 30 minutes to prevent burning.

In a large bowl, whisk together 1/2 cup coconut milk, turmeric, cumin, coriander, 1 tbsp brown sugar, and soy sauce. Add chicken strips, coat thoroughly, and marinate in the refrigerator for at least 1 hour.

Thread the chicken strips onto the skewers in a zigzag pattern.

To make the peanut sauce, combine peanut butter, red curry paste, the remaining coconut milk, lime juice, and fish sauce in a small saucepan over medium-low heat. Stir until smooth and thickened, then set aside.

Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.

Grill the chicken skewers for 3-5 minutes per side until charred and cooked through.

Serve warm with the peanut dipping sauce and optional garnish of cilantro or crushed peanuts.

·
Soak wooden skewers for at least 30 minutes to prevent them from catching fire on the grill.
·
Thinly slice the chicken against the grain for the most tender texture.
·
If the peanut sauce is too thick, whisk in a tablespoon of warm water or coconut milk at a time until you reach your desired consistency.
·
For extra flavor, baste the chicken with a little bit of coconut milk while it grills.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more flavorful and remain juicier on the grill than breasts.

How long can I marinate the chicken?

You can marinate it for up to 24 hours in the refrigerator for maximum flavor development.

Is this recipe gluten-free?

To make it gluten-free, ensure you use tamari instead of soy sauce and check your red curry paste label.

Can I bake these instead of grilling?

Yes, bake them at 400°F (200°C) for 12-15 minutes, turning halfway through, though you will miss the smoky grill flavor.

Video Tutorials

How to Make Jet Tila's Chicken Satay with Peanut Sauce | Ready Jet Cook | Food Network

CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE

Satay Chicken Skewers and Satay sauce - BETTER THAN TAKEOUT

Chicken Satay with Peanut Sauce

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