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Chicken Satay with Peanut Dipping Sauce
5 from 9 votes

Chicken Satay with Peanut Dipping Sauce

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!

Prep Time
15 mins
Cook Time
15 mins
Marinade
4 hrs
Total Time
4 hrs 30 mins
Servings: 12 skewers
Calories: 526 kcal
Course: Main Course, Appetizer, Lunch
Cuisine: Thai

Ingredients

  • 2 pounds chicken breast or thighs, boneless skinless
  • 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)
  • cilantro chopped for garnish, chopped, fresh
Peanut Dipping Sauce
  • 3/4 cup coconut milk
  • 1/2 cup peanut butter creamy
  • 1/2 cup brown sugar
  • 1/4 cup lime juice (about 2 limes)
  • 1 tablespoon red curry paste
  • 1 tablespoon Chili garlic sauce

Instructions

    Cup of Yum
  1. Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
  2. 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.
  3. Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8'' gap between the pieces.
  4. 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.
  5. Garnish with chopped cilantro and a drizzle of peanut sauce.
Peanut Dipping Sauce
  1. 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

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%)

Nutrition Facts

Serving: 12 skewers

Amount Per Serving

Calories 526

% 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.