Thai · Starter · Medium
Satay Chicken
Tender marinated chicken skewers grilled to a char and served with a rich, creamy peanut dipping sauce.
The whole recipe in 60 seconds
Satay Chicken, in 5 ideas
- Chicken thighs stay juicy on the grill; breast meat dries out faster.
- Soak wooden skewers in water for 30 minutes so they do not burn.
- The marinade doubles as flavor insurance, so give it the full time if you can.
- Thin the peanut sauce with a splash of warm water if it gets too thick.
- Leftovers make a great cold lunch tucked into a wrap.
What you need
Ingredients
- 2 lbs chicken thighs, cut into strips
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp curry powder
- 1 tbsp brown sugar
- 1 tsp turmeric
- 1 tbsp vegetable oil
- 1/2 cup creamy peanut butter
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sriracha plus crushed peanuts to garnish
How to make it
Directions
- Whisk coconut milk, soy sauce, curry powder, brown sugar, turmeric, and oil in a bowl.
- Add chicken strips, toss to coat, and marinate at least 2 hours or overnight.
- Thread chicken onto soaked wooden skewers.
- For the sauce, whisk peanut butter, coconut milk, lime juice, soy sauce, and sriracha until smooth.
- Grill skewers over medium-high heat, turning once, until charred and cooked through, about 10 minutes.
- Serve hot with peanut sauce and a sprinkle of crushed peanuts.
Money saver. Make a double batch of peanut sauce; it keeps a week in the fridge and is great on noodles.