Description
This delicious Chicken Satay recipe features marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. Perfect for gatherings or weeknight dinners, the satay’s savory and slightly sweet marinade paired with the spicy peanut sauce brings authentic Southeast Asian flavors right to your table.
Ingredients
For the Chicken Marinade
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup packed dark brown sugar
- 3 tablespoons ketchup
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 pounds boneless, skinless chicken thighs, breasts, or tenderloins, trimmed and cut into bite-sized pieces
- Skewers, for grilling
For the Peanut Sauce
- 3/4 cup unsweetened coconut milk
- 1/4 cup creamy peanut butter
- 3 tablespoons packed dark brown sugar
- 1 tablespoon Thai red curry paste
- 1 tablespoon sriracha
- 1 tablespoon soy sauce or fish sauce
- 2 tablespoons fresh lime juice (from 1 lime)
Instructions
- Prepare the Chicken Marinade: In a large bowl, whisk together the soy sauce, vegetable oil, packed dark brown sugar, ketchup, minced garlic, ground turmeric, and ground coriander until well combined. Add the cut chicken pieces to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to develop.
- Preheat and Prepare the Grill: When ready to cook, preheat your grill to medium-high heat. Clean and oil the grill grates to prevent sticking. Thread the marinated chicken pieces onto skewers, ensuring not to overcrowd them to promote even cooking.
- Grill the Chicken Skewers: Arrange the chicken skewers on the preheated grill. Cover and cook the skewers, turning them every 3 to 5 minutes per side for breasts or tenderloins, or 5 to 6 minutes per side for thighs, until the chicken is charred at the edges and cooked through. Remove the skewers once done and transfer to a platter.
- Prepare the Peanut Sauce: In a small saucepan over medium-high heat, combine the unsweetened coconut milk, creamy peanut butter, packed dark brown sugar, Thai red curry paste, sriracha, soy sauce (or fish sauce), and fresh lime juice. Whisk continuously and bring the mixture to a gentle boil. Then reduce the heat and simmer for a few minutes, stirring often, until the sauce slightly thickens. Remove from heat and let it cool slightly; it will thicken further as it cools.
- Serve: Serve the grilled chicken satay skewers hot with the peanut sauce on the side for dipping or drizzling. Enjoy this flavorful and aromatic dish as an appetizer or main course.
Notes
- For best flavor, marinate the chicken overnight to allow the spices and seasonings to penetrate deeply.
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- You can use chicken thighs for juicier meat or breasts for a leaner option.
- The peanut sauce can be stored in the refrigerator for up to 3 days and gently reheated before serving.
- Adjust the sriracha quantity in the peanut sauce based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
