Chicken Satay

Name: Chicken Satay
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 as an appetizer or 4 as a main course
Ingredients: ¼ cup soy sauce; ¼ cup vegetable oil; ¼ cup (packed) dark brown sugar; 3 tablespoons ketchup; 2 cloves garlic, minced; 1 teaspoon ground turmeric; ½ teaspoon ground coriander; 2 pounds boneless, skinless chicken thighs, breasts, or tenderloins, trimmed and cut into bite-sized pieces; Skewers, for grilling (see note); ¾ cup unsweetened coconut milk; ¼ cup creamy peanut butter; 3 tablespoons (packed) dark brown sugar; 1 tablespoon Thai red curry paste; 1 tablespoon Sriracha; 1 tablespoon soy sauce or fish sauce; 2 tablespoons fresh lime juice (from 1 lime)

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5.0

39 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
8 as an appetizer or 4 as a main course
Calories
687 kcal
Course
Main Course

Chicken Satay

Iris Warren

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Whether you're serving it as a main course or an appetizer, this chicken satay delivers big flavor with minimal effort.

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Ingredients

Servings

For the Chicken Skewers

¼ cup soy sauce
¼ cup vegetable oil
¼ cup (packed) dark brown sugar
3 tablespoons ketchup
2 cloves garlic, minced
1 teaspoon ground turmeric
½ teaspoon ground coriander
2 pounds boneless, skinless chicken thighs, breasts, or tenderloins, trimmed and cut into bite-sized pieces
Skewers, for grilling (see note)

For the Peanut Sauce

¾ cup unsweetened coconut milk
¼ cup creamy peanut butter
3 tablespoons (packed) dark brown sugar
1 tablespoon Thai red curry paste
1 tablespoon Sriracha
1 tablespoon soy sauce or fish sauce
2 tablespoons fresh lime juice (from 1 lime)

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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

You can use wooden or metal skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
Make-Ahead Instructions: The peanut sauce can be made up to 3 days ahead of time. Reheat before serving.
Make-Ahead Instructions: The peanut sauce can be made up to 3 days ahead of time. Reheat before serving.
You can use wooden or metal skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.

Nutrition Information

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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%)