Chicken Satay with Peanut Sauce
Chicken Satay is marinated chicken grilled to perfection and dipped in a perfectly-seasoned Peanut Sauce, inspired by the cuisine of Brunei, that will rival anything you find at a Thai restaurant. Perfect for a quick dinner served with rice or noodles!
Servings 20 skewers
Calories 169kcal
Equipment
- Kebab Skewers
- Whisk
- Pastry Brush
- Food Thermometer
- Barbecue Grill
- Mixing Bowl(s)
- Citrus Juicer
Ingredients
Chicken Ingredients
- 2.5 lb chicken thigh fat trimmed off and cut into 1” cubes
- ½ cup coconut milk
- 2 tbsp soy sauce
- 1 tsp curry powder
- ¼ tsp turmeric
- ¼ tsp ground ginger
- 1 tsp chopped garlic
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp lime juice
Peanut Sauce Ingredients
- ⅓ cup peanut butter
- 1 tbsp soy sauce
- 1 Tbsp brown sugar
- ½ Tbsp freshly chopped ginger
- ½ tbsp fish sauce if you don’t want to buy another ingredient, you can substitute this with more soy sauce
- 1 tsp rice vinegar
- ½ tsp chili paste to taste
- ¼ cup water
Instructions
- Combine the marinade ingredients in a small bowl.
- In a gallon ziplock bag, add the cubed chicken pieces and pour the marinade. Put the ziplock bag in the fridge and let it rest for about 2 hours or overnight.
- Once the chicken has marinated, place three cubed pieces side by side on the wooden skewer. Make sure to skewer the chicken the long way.
- Use a pastry brush to brush vegetable oil on your barbecue grill to keep the chicken from sticking.
- Heat the grill on a low heat, and slowly grill the satay for about ten minutes on each side. Check the chicken frequently to ensure it isn't burning. Chicken is completely cooked when it reaches an internal temperature of 160 degrees Fahrenheit.
- While the chicken is cooking, whisk together the peanut sauce ingredients, adding more water according to desired thickness.
- Serve your chicken skewers with a side of peanut sauce. Enjoy!
Notes
Recipe Copyright The Foreign Fork. For educational and personal use only.
- Chicken thighs: You could use chicken breasts if you prefer.
- Brown sugar: You can use dark brown sugar for a stronger molasses flavor.
- Fish sauce: You could skip it if you really want to avoid buying another new ingredient (and substitute more soy sauce).
- Lime juice: I prefer to buy fresh limes for this, but you can also use the bottled stuff if necessary.
- Peanut butter: For a recipe that tastes like your well-known Americanized peanut sauce, a processed peanut butter is best!
- Fresh Ginger: You could substitute ground ginger if you need to, but use caution.
- Rice vinegar: You can substitute with apple cider vinegar if needed.
- Don’t be intimidated if you don’t have a grill. You can use a tabletop grill like a George Foreman (like I did!). If you do cook the chicken satay on a tabletop electric grill and find that the sides aren’t cooking well, I found that closing the panini press helps a lot!
- Make sure to soak your wooden skewers in water overnight so that they don’t catch on fire on the grill!
- If you forgot to soak your skewers, lay a piece of aluminum foil down on the grill and rest the wooden skewer ends on the aluminum foil to keep them from burning
- To keep your chicken moist while cooking, it is a traditional Thai technique to brush them with a little bit more coconut milk while on the grill.
- Be sure and give your meat time to rest once you take it off the grill. Letting it sit for a few minutes allows the juices to redistribute and enhances the flavor and texture.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 56mg | Sodium: 320mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg