These easy, flavorful Thai-inspired chicken satay skewers are marinated in coconut milk and spices and then grilled and served with a delicious spicy peanut sauce for dipping.
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.
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Notes
Don't want to grill them? Skip the sticks and saute them in a hot skillet or air fry them 400F, about 7 to 8 minutes.