These easy, flavorful Thai inspired chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.
Chicken Satay with Spicy Peanut Sauce
Anytime we go out for Thai food, we ALWAYS order the satay! My husband is obsessed with coconut milk and peanut sauce, so I thought I’d surprise him with his favorite appetizer, and serve it as a main dish instead. So good you’ll skip Thai take-out!
He gave these the thumbs up, so I will def be making them again. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. To lighten it I used Better N Peanut Butter which I really love in sauces (they carry at Trader Joe’s) but regular peanut butter would also work. To make it a main dish, we served it with rice and sliced cucumbers. These would also make a great appetizer if you’re entertaining outdoors this summer!
To prevent the sticks from burning, I recommend soaking them at least one hour while the chicken marinates.
How To Make Chicken Satay
Grilled Chicken Satay with Spicy Peanut Sauce
Ingredients
- 1/2 cup light coconut milk
- 1 tablespoon Asian fish sauce
- 2 teaspoons red curry paste
- 1 teaspoon brown sugar
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground turmeric
- 1/2 tsp kosher salt
- freshly ground black pepper to taste
- 1 -1/4 pounds thin sliced boneless skinless chicken cutlets
- 16 large Bamboo skewers soaked in cold water
- lime wedges for garnish
- 1 tbsp chopped cilantro for garnish
- 1 tbsp chopped peanuts for garnish (optional)
For the Peanut Sauce (makes 1/2 cup):
- 1/3 cup low sodium chicken broth
- 2 tbsp Better’n peanut butter
- 1 tbsp reduced sodium soy sauce Tamari for gluten-free
- 2 tsp honey
- 1 tsp Sriracha chili sauce
- 1 tsp freshly grated ginger
- 1 small clove garlic minced
Instructions
- In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
- Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
- Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Last Step:
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If I use regular peanut butter, is the measurements the same?
Has anyone marinated these overnight?
This is hands down the best chicken satay I’ve ever made. And I’m picky. It’s now my go-to recipe. I make it in the winter under the broiler, and in the summer on the bbq. Everyone loves it – even my kids who pour the peanut sauce on everything. I finish the peanut sauce after the boil with a couple tsps of cornstarch pre-dissolved in cold water. I find it just gives it a bit more thickness. And I double the sauce recipe because it’s delicious!
I am a chef and I never comment on recipes but this was delicious! I made it with your edamame fried rice, didn’t feel like I was on a diet at all! Thank you! Oh! Made your eggplant rollatini last night as well, the bomb!
This looks so good, I’m allergic to peanut butter is there anything i can substitute it with?
Almond butter
Made this last night! It was phenomenal!!Â
This is a fabulously tasty recipe. The marinade is great for tofu, too. We were able to have a great grilled dinner for the both chicken eaters and vegans.