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Chicken Satay with Peanut Sauce

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Chicken Satay with Peanut Sauce features grilled chicken thigh skewers marinated in coconut milk, curry, turmeric, and garlic, served with a creamy, slightly spicy peanut sauce for a perfect balance of savory and tangy flavors.

Ingredients

¼ cup coconut milk

2 tablespoons reduced sodium soy sauce

2 ½ teaspoons yellow curry powder

1 ½ teaspoons turmeric

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon brown sugar

1 tablespoon fish sauce

2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

1 tablespoon canola oil

Kosher salt and freshly ground black pepper, to taste

3 tablespoons creamy peanut butter

1 tablespoon reduced sodium soy sauce

1 tablespoon freshly squeezed lime juice

2 teaspoons brown sugar

2 teaspoons chili garlic sauce (adjust to taste)

1 teaspoon freshly grated ginger

Instructions

  1. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, minced garlic, grated ginger, brown sugar, and fish sauce.
  2. Place chicken pieces in a gallon-size Ziploc bag or large bowl and pour in the marinade. Seal and refrigerate for at least 2 hours, or overnight for best flavor, turning occasionally.
  3. Drain the chicken from the marinade and discard the marinade.
  4. Preheat grill to medium-high heat. Thread chicken chunks onto skewers. Brush with canola oil and season with salt and pepper.
  5. Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 12-15 minutes.
  6. While chicken cooks, prepare the peanut sauce by whisking together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Add 2-3 tablespoons of water gradually to reach desired consistency.
  7. Serve grilled chicken satay immediately with the peanut sauce on the side.

Notes

Protein Swap: Use chicken breast or tofu for leaner or vegetarian options.

Spicier Sauce: Add more chili garlic sauce or fresh chopped chilies.

No Grill Option: Cook skewers under broiler or on a grill pan indoors.

Nut-Free Alternative: Use sunflower seed butter instead of peanut butter for sauce.

Marinade Twist: Add lime zest or lemongrass for extra citrus aroma.

Soak wooden skewers in water for 30 minutes to prevent burning.

Peanut sauce can be prepared ahead and stored refrigerated up to a week.

Freeze cooked skewers for longer storage; thaw overnight before reheating.

Nutrition

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