Description
A delicious and flavorful Thai Chicken Satay recipe with succulent grilled chicken skewers served with a creamy peanut dipping sauce. Perfect for a quick and tasty meal!
Ingredients
Scale
For the Chicken Satay:
- 1 ½ pounds boneless skinless chicken thighs or breasts (cut into thin strips)
- ¼ cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- bamboo skewers (soaked in water 30 minutes)
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce (or to taste)
- 1 clove garlic (minced)
- ½ cup warm water (or more for desired consistency)
- 1 tablespoon lime juice
Instructions
- Marinate the Chicken: In a large bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, curry powder, turmeric, garlic, and ginger. Add chicken strips and marinate in the fridge for at least 1 hour.
- Make the Peanut Sauce: Whisk together peanut butter, soy sauce, rice vinegar, brown sugar, chili garlic sauce, garlic, and lime juice. Adjust consistency with warm water.
- Thread and Cook: Thread marinated chicken onto skewers and grill or broil for 3–4 minutes per side until cooked through.
- Serve: Serve hot with peanut sauce for dipping. Garnish with peanuts and cilantro.
Notes
- Great with jasmine rice, cucumber salad, or lettuce cups.
- Peanut sauce can be made ahead and stored for up to 1 week.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling or Broiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 420
- Sugar: 7g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
