Chicken Satay Recipe
Thai · Main course · 42 min total
Tender marinated chicken skewers grilled to perfection, served with a rich and creamy peanut sauce. This popular Southeast Asian street food is perfect as an appetizer or main course.
30
min prep
min prep
12
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 cup coconut milk
- 1 tbsp vegetable oil
- 8 bamboo skewers, soaked in water for 30 minutes
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
- 1 tbsp brown sugar
- 2 tbsp water
Instructions
- In a bowl, combine soy sauce, fish sauce, brown sugar, curry powder, turmeric, coconut milk, and vegetable oil. Add chicken pieces and marinate for at least 30 minutes.
- Thread chicken onto soaked skewers, dividing evenly.
- Grill skewers over medium-high heat for 4-5 minutes per side, until cooked through and slightly charred.
- For the peanut sauce, whisk together peanut butter, coconut milk, lime juice, soy sauce, sriracha, brown sugar, and water in a small saucepan. Heat over low heat, stirring until smooth and warm. Add more water if needed for desired consistency.
- Serve chicken satay with peanut sauce on the side.
Tips
- Can be baked in a 400°F oven for 12-15 minutes, turning once.
- Peanut sauce can be made ahead and refrigerated; reheat gently.
- Garnish with chopped peanuts and cilantro if desired.
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