Grilled Chicken Satay with Spicy Peanut Sauce
User Reviews
4.9
Grilled Chicken Satay with Spicy Peanut Sauce
Description
This Grilled Chicken Satay recipe starts with thinly sliced chicken breast marinated in a mixture of coconut milk, chicken broth, fish sauce, red curry paste, soy sauce, brown sugar, honey, turmeric, ginger, garlic, and seasoning. The marinade imparts a complex combination of creaminess, spice, and umami.
The chicken is then threaded onto soaked bamboo skewers and cooked over high heat on a grill for 2 to 3 minutes per side, just until cooked through. This quick grilling locks in moisture and gives lightly charred edges.
The accompanying spicy peanut sauce combines peanut butter, fish sauce, red curry paste, soy sauce, brown sugar, honey, cilantro, sriracha, turmeric, ginger, garlic, and seasoning, simmered until smooth and thickened. This sauce delivers a balance of heat, sweetness, tartness, and nuttiness that complements the grilled chicken.
Garnishes of fresh lime wedges, chopped cilantro, and optional chopped peanuts add brightness and texture. The chicken satay can also be cooked in a skillet or air fryer as alternatives to grilling.
Ingredients
- 1/2 cup coconut milk light
- 1/3 cup chicken broth low sodium
- 1 tablespoon fish sauce Asian
- 2 tbsp peanut butter creamy
- 2 teaspoons red curry paste
- 1 tbsp soy sauce Tamari for gluten-free, reduced sodium
- 1 teaspoon brown sugar
- 2 tsp honey
- 1 tablespoon cilantro chopped
- 1 tsp sriracha chili sauce
- 1/2 teaspoon Turmeric ground
- 1 tsp ginger freshly grated
- 1/2 tsp kosher salt
- 1 garlic minced, small clove
- black pepper to taste, freshly ground
- 1 -1/4 pounds chicken breast cutlets, thin-sliced, boneless
- 16 bamboo skewers soaked in cold water, large
- lime for garnish, wedges
- 1 tbsp cilantro for garnish, chopped
- 1 tbsp peanut for garnish (optional, chopped
Instructions
- In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
- Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
- Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
Notes
- If a grill is unavailable, cook the marinated chicken strips in a hot skillet or air fryer at 400°F for 7 to 8 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 4skewers | |
| Calories | 265kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 34.5g | 69% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 103.5mg | 35% |
| Sodium | 918.5mg | 38% |
| Fiber | 1g | 4% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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