Chicken Satay with Peanut Sauce (Printable View)
Grilled marinated chicken skewers served with a creamy peanut sauce and fresh garnishes.
# Ingredient List:
→ Chicken Satay
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, thinly sliced
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon vegetable oil
06 - 2 teaspoons curry powder
07 - 1 teaspoon ground coriander
08 - 1 teaspoon ground cumin
09 - 1 clove garlic, minced
10 - 1 teaspoon freshly grated ginger
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - Bamboo skewers, soaked in water for 30 minutes
→ Peanut Dipping Sauce
14 - ½ cup creamy peanut butter
15 - ½ cup coconut milk
16 - 2 tablespoons soy sauce
17 - 1½ tablespoons brown sugar
18 - 1 tablespoon fresh lime juice
19 - 1 teaspoon chili garlic sauce or Sriracha, adjust to taste
20 - 1 clove garlic, minced
21 - 1 teaspoon freshly grated ginger
22 - 2 to 4 tablespoons warm water, to thin sauce as needed
→ Garnish (optional)
23 - Chopped fresh cilantro
24 - Lime wedges
25 - Crushed roasted peanuts
# How to Make It:
01 - Combine soy sauce, coconut milk, brown sugar, vegetable oil, curry powder, coriander, cumin, garlic, ginger, salt, and pepper in a large bowl. Toss chicken slices to coat evenly. Cover and refrigerate for at least 1 hour.
02 - Whisk together peanut butter, coconut milk, soy sauce, brown sugar, lime juice, chili garlic sauce, garlic, and ginger in a medium bowl. Gradually add warm water until the sauce reaches desired consistency. Set aside.
03 - Preheat grill or grill pan to medium-high heat.
04 - Thread marinated chicken strips onto the soaked bamboo skewers evenly.
05 - Grill skewers for 3 to 4 minutes per side until chicken is cooked through and grill marks form.
06 - Arrange skewers on a serving platter. Garnish with cilantro, lime wedges, and crushed peanuts if desired. Serve immediately with peanut dipping sauce on the side.
# Expert Suggestions:
01 -
- The marinade transforms simple chicken into something impossibly tender and aromatic, with spices that taste like they've been developing flavor for hours.
- One dipping sauce works for everything, and it's creamy, tangy, and addictive enough that people will ask for the recipe before dessert.
02 -
- Soaking bamboo skewers is non-negotiable—I learned this the hard way when a friend's skewer caught fire and ruined half the batch.
- The marinade needs time to work its magic, so resist the urge to cook the chicken immediately; the flavors become exponentially better after an hour.
03 -
- Thread the chicken strips with a slight wave rather than ramming them straight; this exposes more surface area to the heat and creates better grill marks.
- Let the grilled skewers rest for a minute before serving—they'll hold their juices better and taste more tender.