Chicken Satay with Spicy Peanut Sauce recipe

These easy, flavorful, Thai-inspired chicken satay skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Chicken satay recipe

Every time we go out to eat thai we have always order the satay! My husband is obsessed with coconut milk and peanut sauce, so I make this chicken dish as a meal all the time with some jasmine rice and cucumber salad. For more of my favorite Thai recipes, try this Easy Pad Thai, Spicy Thai Shrimp Salad, and Thai Chicken Peanut Salad Cups.

Chicken satay with peanut sauce is popular in many Southeast Asian countries from Malaysia, Thailand, Singapore and Indonesia. When grilled, it has a delicious smoky-sweet flavor, and the lime juice gives it a bright flavor. The marinated meat can be made a day in advance if you want to cook it for a party.

Chicken satay ingredients

• coconut milk: I used canned light coconut milk to reduce the calories.
• fish sauce: Due to the fish sauce, the satay does not taste fishy. I highly recommend using it!
• Red curry paste: If you don’t have red curry paste, use green curry or curry powder instead.
• Brown sugar adds a little sweetness.
• Coriander: If you don’t like cilantro, leave it out.
• Spice: Turmeric, Salt, Black Pepper
• Chicken: Cut boneless, skinless chicken chops into thin strips about three inches long and one inch wide.
• Garnish: Coriander, Peanuts, Lime Wedges

What is peanut dip made of?

• Broth: Use low-sodium chicken broth.
• Peanut butter: I used creamy peanut butter
• Soy sauce: Choose low-sodium soy sauce or tamari for gluten-free.
• Honey: You can substitute agave syrup for honey
• Sriracha: If you’re serving people who don’t like spicy food, omit the sriracha and people can drizzle it over their chicken if they want the extra heat.
• Ginger: Grate a teaspoon of fresh ginger.
• Garlic: Chop a clove of garlic.

How to make chicken satay

1. Chicken Satay Marinade: Mix all the ingredients for the marinade in a bowl, then add the chicken. Marinate the protein for at least four hours or up to overnight.
2. Spicy Peanut Sauce: Whisk together all the ingredients for the peanut sauce in a small saucepan. Bring to a boil, reduce heat and stir until smooth, stirring constantly. Set aside to cool to room temperature.
3. Bamboo skewers: To prevent the sticks from burning, soak them for at least an hour while the chicken marinates. Then thread the chicken on top.
4. Grill: Set the grill to high and grill the chicken, 2 to 3 minutes on each side, until cooked through.
5. Serve the chicken satay Garnish with lime wedges and peanut sauce and cilantro and peanuts.

What to serve with chicken satay

To make this an entree, serve with jasmine rice or coconut rice and sliced ​​cucumbers. These skewers also make a great appetizer if you’re outdoors this summer.

How to freeze

Leftover chicken satay will last up to four days in the refrigerator or three months in the freezer. Freeze the chicken in ziplock bags or airtight containers. Then thaw overnight in the fridge and reheat in the microwave.

If you don’t want to waste the rest of the canned coconut milk, save it for another recipe, or double or triple the marinade and freeze the other half for later. To use, thaw in the refrigerator, then marinate your chicken according to directions. You can also freeze the peanut sauce.

variations

• Chicken: Swap out chops for boneless, skinless chicken breast, beef, or boneless chicken thighs. And if you want to save some time, use chicken tenders.
• Allergic to peanut butter? Substitute almond butter.
• Allergic to fish sauce? Under soy sauce or tamari.
• No BBQ? You can also use a griddle or grill the chicken if you don’t want to grill it.
• Want to make them even easier? Skip the chopsticks and sear them in a hot pan or air fry at 400F for about 7 to 8 minutes.

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