Chicken Satay with Peanut Sauce

Name: Chicken Satay with Peanut Sauce
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 6 servings
Ingredients: ¼ cup coconut milk; 2 tablespoons reduced sodium soy sauce; 2 ½ teaspoons yellow curry powder; 1 ½ teaspoons Turmeric; 3 cloves garlic; 1 tablespoon freshly grated ginger; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 2 pounds boneless, skinless chicken thighs; 1 tablespoon canola oil; Kosher salt and freshly ground black pepper; 3 tablespoons creamy peanut butter; 1 tablespoon reduced sodium soy sauce; 1 tablespoon freshly squeezed lime juice; 2 teaspoons brown sugar; 2 teaspoons Chili garlic sauce; 1 teaspoon freshly grated ginger

User Reviews

5.0

579 reviews

Excellent

Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 50 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian, American, International

Chicken Satay with Peanut Sauce

Iris Warren

Report

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

Share:

I Made This!

434 people made this

Print

117 people printed this

Save this

347 people saved this

Ingredients

Servings

¼ cup coconut milk
2 tablespoons reduced sodium soy sauce
2 ½ teaspoons yellow curry powder
1 ½ teaspoons Turmeric
3 cloves garlic minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon fish sauce
2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
1 tablespoon canola oil
Kosher salt and freshly ground black pepper to taste

For the peanut sauce

3 tablespoons creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons brown sugar
2 teaspoons Chili garlic sauce or more, to taste
1 teaspoon freshly grated ginger

Add to Shopping List

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.