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Chicken Thigh Satay Recipe

Thai · Main course · 32 min total

Juicy, marinated chicken thighs skewered and grilled to perfection, served with a creamy peanut sauce. This Thai-inspired satay is perfect as an appetizer or main course.

Ingredients

• 1.5 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp vegetable oil
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 cup coconut milk
• 1/4 cup creamy peanut butter
• 1 tbsp red curry paste
• 1 tbsp rice vinegar
• 12 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, combine soy sauce, fish sauce, brown sugar, vegetable oil, lime juice, garlic, coriander, cumin, and turmeric. Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight.
2. Meanwhile, make the peanut sauce: In a small saucepan, whisk together coconut milk, peanut butter, red curry paste, and rice vinegar. Cook over medium heat, stirring, until smooth and thickened, about 3-4 minutes. Remove from heat and set aside.
3. Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto soaked skewers, dividing evenly.
4. Grill skewers, turning occasionally, until chicken is cooked through and charred in spots, about 10-12 minutes. Internal temperature should reach 165°F.
5. Serve hot with peanut sauce for dipping.

Tips

• For extra flavor, add a pinch of chili flakes to the marinade.
• Leftover peanut sauce can be stored in the refrigerator for up to a week.
• If using wooden skewers, soak them for at least 30 minutes to prevent burning.

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