Chicken Satay with Peanut Dipping Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Marinade
4 hrs
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Total Time
4 hrs 30 mins
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Servings
12 skewers
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Calories
526 kcal
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Course
Main Course, Appetizer, Lunch
-
Cuisine
Thai
Chicken Satay with Peanut Dipping Sauce
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Chicken Satay with Peanut Dipping Sauce marinates in the most amazing coconut and curry sauce, before being grilled to perfection and served with a to-die-for peanut dipping sauce. You are going to love it!
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Ingredients
- 2 pounds boneless skinless chicken breasts (or thighs)
- 1 cup coconut milk
- 1/4 cup lime juice juice from 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon Turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 12 bamboo skewers (soaked in water for 30 minutes)
- chopped fresh cilantro chopped for garnish
Peanut Dipping Sauce
- 3/4 cup coconut milk
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon red curry paste
- 1 tablespoon Chili garlic sauce
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Instructions
- Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
- In a mixing bowl, stir together coconut milk, lime juice, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, and ginger. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.
- Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8'' gap between the pieces.
- Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit, about 10 minutes. Baste with butter occasionally if desired.
- Garnish with chopped cilantro and a drizzle of peanut sauce.
Peanut Dipping Sauce
- In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the fridge.
Notes
- Tip: Using full-fat canned coconut milk in this recipe is preferred and will produce a thicker marinade and sauce.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
42g
(14%)
Protein
12g
(24%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Sodium
1137mg
(47%)
Potassium
555mg
(16%)
Fiber
3g
(12%)
Sugar
32g
(64%)
Vitamin A
1788IU
(36%)
Vitamin C
11mg
(12%)
Calcium
80mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12skewers
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 12g | 24% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Sodium | 1137mg | 47% |
| Potassium | 555mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 1788IU | 36% |
| Vitamin C | 11mg | 12% |
| Calcium | 80mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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