Chicken Satay
A flavorful chicken satay recipe featuring tender chicken skewers grilled to perfection and served with a creamy, aromatic peanut sauce, perfect for gatherings or a cozy dinner.
Ingredients
For the Marinade
- ¾ cup canned coconut milk Adds creaminess and a mild, sweet flavor.
- 1½ teaspoons salt Enhances all the flavors in the dish.
- 1½ tablespoons curry powder Brings warm, earthy tones.
- ¾ teaspoon ground turmeric Adds a beautiful golden color and slight bitterness.
- ½ teaspoon ground ginger Offers a fresh, zesty kick.
- 1 tablespoon Thai red curry paste Provides depth and spiciness.
- 1 teaspoon granulated sugar Balances the flavors with sweetness.
For the Chicken
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch cubes) The star protein that soaks up the sauce wonderfully.
For the Sauce
- ½ cup creamy peanut butter Gives richness and a nutty punch.
- ½ cup water Helps thin the sauce.
- 1 tablespoon Thai red chili paste Adds heat and complexity.
- 2 tablespoons low sodium soy sauce Brings umami and depth.
- 1 tablespoon honey Sweetens and adds a beautiful glaze.
- ½ teaspoon ground ginger A little extra ginger to enhance flavor.
Instructions
Preparation
- Soak wooden skewers in water for about 30 minutes.
- Cut chicken breasts into 1-inch cubes.
- In a bowl, whisk together coconut milk, salt, curry powder, turmeric, ginger, red curry paste, and sugar until smooth.
- Add chicken cubes to the marinade, mix well, cover, and let sit for at least 15 minutes.
Cooking
- Preheat the grill over medium-high heat.
- Skewer the marinated chicken cubes on the soaked skewers.
- Grill the skewers for about 4-5 minutes on each side until cooked through.
Serving
- In a saucepan, mix peanut butter, water, chili paste, soy sauce, honey, and ginger over low heat until well combined.
- Serve the grilled chicken satay skewers on a platter, drizzling with peanut sauce.
- Garnish with fresh cilantro, chopped peanuts, or lime wedges.
Notes
For extra flavor, marinate the chicken overnight. Store leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 2 months.