Chicken Satay
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
8 as an appetizer or 4 as a main course
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Calories
687 kcal
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Course
Main Course
Chicken Satay
Description
Chicken Satay combines tender chicken pieces marinated with a mixture of soy sauce, vegetable oil, dark brown sugar, ketchup, minced garlic, turmeric, and ground coriander to create a flavorful base. Once marinated for several hours or overnight, the chicken is threaded onto skewers and grilled over medium-high heat until it develops a slightly charred exterior while staying juicy inside. This grilling method adds subtle smoky notes that enhance the overall profile.
The accompanying peanut sauce is a blend of coconut milk, creamy peanut butter, dark brown sugar, Thai red curry paste, sriracha, soy or fish sauce, and fresh lime juice. It is cooked until slightly thickened, providing a creamy and tangy contrast to the grilled chicken.
This satay works well as an appetizer or main dish at gatherings. The skewered format makes it easy to serve, and the peanut sauce complements both the savory and sweet elements of the chicken. It can be paired with rice or fresh vegetables for a more complete meal.
Wooden skewers should be soaked beforehand to prevent burning, and the peanut sauce can be prepared up to three days ahead and reheated before serving, making it convenient for advance preparation.
Ingredients
For the Chicken Skewers
- ¼ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup dark brown sugar packed
- 3 tablespoons ketchup
- 2 garlic cloves, minced
- 1 teaspoon Turmeric ground
- ½ teaspoon ground coriander
- 2 pounds chicken thighs boneless skinless thighs, breasts, or tenderloins; trimmed and cut into bite-sized pieces
- skewers for grilling
For the Peanut Sauce
- ¾ cup coconut milk unsweetened
- ¼ cup peanut butter creamy
- 3 tablespoons dark brown sugar packed
- 1 tablespoon Thai red curry paste
- 1 tablespoon sriracha
- 1 tablespoon soy sauce or fish sauce
- 2 tablespoons lime juice fresh, from 1 lime
Instructions
For the Chicken
- In a large bowl, whisk together the soy sauce, oil, brown sugar, ketchup, garlic, turmeric, and coriander. Add the chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours or overnight.
- When ready to cook, preheat the grill to medium-high heat and clean and oil the grates. Thread the chicken onto skewers (be sure not to cram the skewers) and arrange them on the grill. Cook, covered, until the chicken is charred around the edges and just cooked through—3 to 5 minutes per side for chicken breasts or tenderloins, and 5 to 6 minutes per side for chicken thighs. Transfer to a platter and serve with the peanut sauce.
For the Peanut Sauce
- In a small saucepan over medium-high heat, whisk together the coconut milk, peanut butter, brown sugar, curry paste, sriracha, soy sauce (or fish sauce), and lime juice. Bring to a gentle boil, then reduce the heat and simmer for a few minutes until slightly thickened. Remove from heat and let cool slightly—the sauce will continue to thicken as it cools.
Notes
- Use wooden skewers soaked in water for at least 30 minutes to avoid burning on the grill.
- The peanut sauce can be made up to three days in advance; reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8as an appetizer or 4 as a main course
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 31g | 10% |
| Protein | 51g | 102% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 214mg | 71% |
| Sodium | 1555mg | 65% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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