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Chicken Satay with Thai Peanut Sauce

Juicy Chicken Satay with Thai Peanut Sauce Made Easy

Enjoy tender grilled Chicken Satay with Thai Peanut Sauce, a flavorful and easy dish perfect for dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: Southeast Asian, Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 500 g boneless skinless chicken thighs or breasts Choose thighs for juiciness or breasts for a leaner pick.
  • 200 ml coconut milk Adds creaminess to the marinade; try dairy-free milk if desired.
  • 1 teaspoon ground coriander Imparts warm spice notes; cumin works well as a substitute.
  • 1 teaspoon ground cumin Enhances flavor; if unavailable, swap for coriander.
  • ½ teaspoon turmeric Provides vibrant color and depth; no direct substitute exists.
  • 1 tablespoon brown sugar Balances the savory flavors; honey or maple syrup can replace it.
  • 1 tablespoon soy sauce or fish sauce Adds umami; use tamari for a gluten-free option.
  • 2 cloves garlic, minced Offers aromatic goodness; fresh is preferred, but garlic powder works.
  • 1 teaspoon ginger, grated Adds warmth; ground ginger can replace fresh but adjust accordingly.
For the Peanut Sauce
  • ½ cup creamy peanut butter The star ingredient for richness; almond butter can be used for a twist.
  • 1 tablespoon red curry paste Infuses the sauce with a spicy kick; adjust according to your heat preference.
  • 1 tablespoon lime juice Brightens flavors nicely; lemon juice can be a substitute in a pinch.
  • 1 tablespoon additional brown sugar or honey For added sweetness in the sauce; same alternatives apply.
  • ⅓ cup water Adjusts the sauce's consistency; coconut milk can be used for a creamier finish.

Equipment

  • Grill
  • mixing bowl
  • whisk
  • saucepan
  • skewers

Method
 

Marinating and Cooking
  1. In a mixing bowl, whisk together coconut milk, ground coriander, ground cumin, turmeric, brown sugar, soy sauce, minced garlic, and grated ginger until smooth.
  2. Slice the chicken into thin strips and marinate in the prepared mixture, refrigerating for at least 1 hour.
  3. Soak wooden skewers in water for 30 minutes to prevent burning while grilling.
  4. Thread the marinated chicken onto skewers and arrange them for grilling.
  5. Preheat a grill to medium-high heat and lightly oil the surface.
  6. Grill the skewers for 3-4 minutes per side until cooked through and charred.
  7. In a saucepan, combine peanut butter, red curry paste, lime juice, additional sugar, and water. Heat gently, whisking until smooth.
  8. Serve grilled chicken satay with warm peanut sauce and garnish as desired.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 6gVitamin A: 20IUCalcium: 20mgIron: 1mg

Notes

Marinate longer for more intense flavor. Slice chicken against the grain for added tenderness. Adjust spice levels in peanut sauce to taste. Try shrimp or firm tofu as alternative proteins.

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