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Chicken Satay with Peanut Sauce Recipe

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4.2 from 2 reviews

Delicious Chicken Satay with a rich and creamy peanut sauce, marinated in fragrant spices and coconut milk, then grilled to perfection. This flavorful Southeast Asian-inspired dish is perfect for gatherings and serves six.

  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings

Ingredients

For the Chicken Marinade

  • ⅓ cup full-fat coconut milk
  • 4 cloves garlic, minced
  • 1 tablespoon turmeric
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • ½ teaspoon kosher salt
  • 2 pounds boneless, skinless chicken tenders
  • 18 metal or bamboo skewers
  • ¼ cup crushed peanuts, for serving

For the Peanut Sauce

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 to 2 tablespoons Thai red curry paste (adjust to desired spiciness)
  • ¾ cup unsweetened creamy peanut butter
  • ½ tablespoon kosher salt
  • ¾ cup sugar
  • 2 tablespoons apple cider or white vinegar
  • ½ cup water (plus extra if needed)

Instructions

  1. Make the marinade: In a small bowl, combine ⅓ cup coconut milk, minced garlic, turmeric, chopped cilantro, brown sugar, fish sauce, and kosher salt. Mix well to create a flavorful marinade.
  2. Prepare the chicken: Pat the chicken tenders dry. Using a mallet or rolling pin, gently pound the chicken until very thin for faster and more even cooking.
  3. Marinate the chicken: Arrange the flattened chicken in a single layer on a baking dish or rimmed sheet. Pour the marinade over the chicken, cover, and refrigerate for at least 2 hours or overnight for maximum flavor infusion.
  4. Make the peanut sauce: In a small saucepan, whisk together the full can of coconut milk, Thai red curry paste, peanut butter, kosher salt, sugar, vinegar, and ½ cup water. Bring to a gentle simmer over low heat, whisking continuously until the sauce slightly thickens, about 5 minutes. Remove from heat and let it rest for 10 minutes. Reheat gently with a splash of water if it becomes too thick.
  5. Preheat the grill: Prepare your grill to medium heat for cooking the chicken skewers evenly with a nice char.
  6. Skewer the chicken: Thread the marinated chicken tenders tightly but evenly onto the skewers, dividing the meat among all skewers.
  7. Grill the chicken: Place the skewers on the preheated grill. Cook undisturbed for 3-5 minutes per side or until fully cooked and nicely charred, ensuring the internal temperature reaches 165°F (74°C).
  8. Serve: Arrange the grilled chicken satay on a serving platter. Garnish with additional chopped cilantro and crushed peanuts. Serve with the warm peanut sauce on the side for dipping.

Notes

  • If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
  • Pounding the chicken thin ensures quick cooking and tender texture.
  • Adjust the amount of Thai red curry paste in the peanut sauce based on your preferred spice level.
  • The peanut sauce thickens as it cools; add a small amount of water and reheat gently if needed.
  • Marinating overnight boosts the flavor but 2 hours is adequate if short on time.
  • Serve with jasmine rice or fresh cucumber salad for a complete meal.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Southeast Asian

Find it online: https://monicarecipes.com/chicken-satay-with-peanut-sauce-recipe/