Chicken Satay with Peanut Sauce

Delicious Chicken Satay served with rich peanut sauce

An enticing dish featuring juicy chicken marinated in a creamy coconut sauce, paired with a rich peanut dipping sauce, perfect for a family-friendly meal.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Southeast Asian, Thai

Calories: 420

Ingredients Method Notes

Ingredients

For the Chicken Marinade

⅓ cup full-fat coconut milk Adds a luscious texture and creamy flavor.
4 cloves garlic, minced Provides an aromatic base that infuses the chicken.
1 tablespoon turmeric Gives the dish a warm hue and earthy taste.
2 tablespoons chopped fresh cilantro Offers a refreshing brightness.
2 tablespoons brown sugar Balances the savory and tangy elements.
2 tablespoons fish sauce Adds depth with its umami notes.
½ teaspoon kosher salt Enhances the flavors of all ingredients.
2 pounds boneless, skinless chicken tenders Tender cuts that soak up the marinade beautifully.
18 pieces metal or bamboo skewers Essential for grilling the chicken.

For the Peanut Sauce

1 can full-fat coconut milk (13.5-ounce) The heart of the peanut sauce.
1 to 2 tablespoons Thai red curry paste Introduces a kick of heat.
¾ cup unsweetened creamy peanut butter The star of the peanut sauce, providing rich creaminess.
½ tablespoon kosher salt Balances the sweetness of the sugar.
¾ cup sugar Helps round out the flavors in the peanut sauce.
2 tablespoons apple cider or white vinegar Adds a tangy finish.

For Serving

¼ cup crushed peanuts Adds crunch and nutty flavor.

Method

Preparation

Make the Chicken Marinade: In a small bowl, combine the coconut milk, minced garlic, turmeric, cilantro, brown sugar, fish sauce, and kosher salt.
Prepare the Chicken: Pat the chicken dry and gently pound until thin and even.
Marinate the Chicken: Place chicken in a baking dish and pour the marinade over it. Cover and marinate in the fridge for at least 2 hours or up to overnight.

Cooking

Make the Peanut Sauce: In a saucepan, mix coconut milk, Thai red curry paste, peanut butter, salt, sugar, vinegar, and water.
Cook the Peanut Sauce: Bring to a simmer over low heat and cook for about 5 minutes, then let it sit for 10 minutes.
Preheat the Grill: Heat the grill to medium temperature.
Thread the Chicken: Place the marinated chicken onto the skewers.
Grill the Chicken: Cook for 3 to 5 minutes per side until fully cooked.

Serving

Garnish with chopped cilantro and crushed peanuts and serve with the peanut sauce on the side.

Notes

For best flavor, marinate overnight. Soak bamboo skewers in water for 30 minutes before grilling. If peanut sauce thickens, add warm water to reach desired consistency.