Chicken Satay with Peanut Sauce
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
20 mins
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Total Time
2 hrs 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian, American, International
Chicken Satay with Peanut Sauce
Description
This recipe for Chicken Satay with Peanut Sauce starts by marinating bite-sized chicken thigh pieces in a mixture of coconut milk, reduced-sodium soy sauce, yellow curry powder, turmeric, garlic, ginger, brown sugar, fish sauce, salt, and pepper. The marinade imparts a fragrant and slightly sweet curry flavor while tenderizing the meat. The chicken is allowed to marinate for a minimum of two hours, or overnight for deeper infusion.
After draining, the chicken pieces are threaded onto skewers, brushed with canola oil, and grilled over medium-high heat until fully cooked to an internal temperature of 165°F. The grilling imparts a slight char while keeping the chicken juicy.
The peanut sauce serves as a dipping accompaniment and is made by whisking creamy peanut butter with soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and freshly grated ginger, then thinning with water to desired consistency. This sauce balances savory, sweet, tangy, and spicy elements, complementing the curry-marinated grilled chicken.
Ingredients
- ¼ cup coconut milk
- 2 tablespoons soy sauce reduced sodium
- 2 ½ teaspoons yellow curry powder
- 1 ½ teaspoons Turmeric
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- 1 tablespoon canola oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the peanut sauce
- 3 tablespoons peanut butter creamy
- 1 tablespoon soy sauce reduced sodium
- 1 tablespoon lime juice freshly squeezed
- 2 teaspoons brown sugar
- 2 teaspoons Chili garlic sauce or more, to taste
- 1 teaspoon ginger freshly grated
Instructions
- In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
- In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
- Serve immediately with peanut sauce.
For the peanut sauce
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached.
User Reviews
Overall Rating
5
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