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Satay with Peanut Sauce Recipe

Thai · Main course · 45 min total

Tender marinated chicken skewers grilled to perfection, served with a rich and creamy peanut sauce. This classic Southeast Asian street food is perfect as an appetizer or main course.

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp soy sauce
• 2 tbsp coconut milk
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp salt
• 12 bamboo skewers, soaked in water for 30 minutes
• For the peanut sauce:
• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp sriracha or chili sauce (optional)
• 2 tbsp water (to thin, if needed)

Instructions

1. In a bowl, mix soy sauce, coconut milk, brown sugar, lime juice, turmeric, coriander, and salt to make the marinade.
2. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. Meanwhile, make the peanut sauce: In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and sriracha. Whisk until smooth and heated through. Add water to reach desired consistency. Set aside.
4. Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto soaked skewers.
5. Grill skewers for 3-4 minutes per side, until chicken is cooked through and slightly charred.
6. Serve hot with peanut sauce for dipping.

Tips

• For extra flavor, add 1 tablespoon of fish sauce to the marinade.
• Leftover peanut sauce can be stored in the refrigerator for up to 1 week.
• Serve with cucumber salad or steamed rice for a complete meal.

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