These easy and flavorful Thai chicken satay skewers are marinated in coconut milk and spices, grilled and served dipped in a delicious spicy peanut sauce.
chicken satay recipe
Whenever I go to eat Thai food everytime Order the satay! My husband loves coconut milk and peanut sauce, so I always make this chicken dish with jasmine rice and cucumber salad. Try the Thai Shrimp Salad, Thai Chicken Peanut Lettuce Cup.
Chicken satay with peanut sauce is popular in many Southeast Asian countries such as Malaysia, Thailand, Singapore and Indonesia. When grilled, it has a smoky sweet flavor and lime juice gives it a bright pop of flavor. The meat marinade can be made the day before if you want to make this for a party.
chicken satay ingredients
- Coconut milk: I used canned light coconut milk to reduce calories.
- Fish sauce: The fish sauce does not make the satay taste fishy. I highly recommend using it!
- Red curry paste: If you don’t have red curry paste, substitute green curry or curry powder.
- brown sugar Add a little sweetness.
- coriander: If you don’t like cilantro, please omit it.
- seasoning: turmeric, salt, black pepper
- chicken: Thinly slice boneless skinless chicken cutlets into strips about 3 inches long and 1 inch wide.
- Garnish: coriander, peanuts and lime wedges
What is peanut dipping sauce made of?
- broth: Use low sodium chicken soup.
- peanut butter: I used creamy peanut butter
- soy sauce: For gluten-free, choose low-sodium soy sauce or tamari.
- Honey: You can replace honey with agave syrup
- Sriracha: If serving to people who don’t like spicy food, omit the sriracha. If you want extra heat, you can sprinkle sriracha over the chicken.
- Ginger: Grate 1 teaspoon of ginger.
- garlic: Chop 1 clove of garlic.
how to make chicken satay
- Chicken satay marinade: Mix all marinade ingredients in a bowl and add chicken. Marinate protein for at least 4 hours or overnight.
- Spicy peanut sauce: Whisk all peanut sauce ingredients in a small saucepan. Once boiling, reduce heat and simmer, stirring constantly, until smooth. Cool to room temperature.
- Bamboo skewers: To prevent the sticks from burning, soak the chicken for at least an hour while marinating. Then pass the chicken through them.
- grill: Set the grill to high and sear the chicken for 2-3 minutes on each side until the chicken is cooked through.
- serve chicken satay Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.
what to add to chicken satay
To make this a main dish, serve with jasmine or coconut rice and sliced cucumber. These skewers are also perfect as an appetizer when enjoying outdoors this summer.
how to freeze
Leftover chicken satay can be stored in the refrigerator for 4 days and in the freezer for 3 months. Freeze chicken in a ziplock bag or airtight container. Then thaw overnight in the refrigerator and heat in the microwave.
If you don’t want to waste leftover canned coconut milk, save it for another recipe, or double or triple the marinade and freeze the other half for later use. To, thaw in the refrigerator and marinate the chicken according to the directions. You can also freeze peanut sauce.
variation
- chicken: Replace the cutlets with boneless, skinless chicken breasts, beef, or boneless chicken thighs. If you want to save time, use chicken tenders.
- Allergic to peanut butter? Substitute with almond butter.
- Fish sauce allergy? Sub soy sauce or tamari.
- no grill? You can also use a grill pan or grill the chicken if you don’t want to grill it.
- Want them even easier? Skip the sticks and sauté in a hot skillet or deep fry at 400F for about 7-8 minutes.
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yield: Four serving
Serving size: Four Skewers
Peanut sauce (for 1/2 cup):
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Mix all marinade ingredients except chicken in a bowl. Slice chicken into long strips about 3 inches long by 1 inch wide and add to marinade. Coat chicken, cover, and refrigerate for at least 4 hours or longer.
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Meanwhile, make the peanut sauce. Put all the ingredients in a small pot and mix well. Bring to a boil, reduce heat, and cook, stirring constantly, until smooth, about 5 minutes. Cool to room temperature.
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Place the grill on high and thread the marinated chicken onto the soaked bamboo skewers. Arrange on the grill and grill for 2-3 minutes on each side or until cooked through. Serve with lime wedges and peanut sauce and garnish with coriander and peanuts.
Last step:
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Don’t want to grill them? Skip the sticks and sauté in a hot skillet or deep fry at 400F for about 7-8 minutes.
Serving: Four Skewers, calorie: 265 kcal, carbohydrates: 8 g, protein: 34.5 g, obesity: 9 g, saturated fat: 3 g, cholesterol: 103.5 mg, sodium: 918.5 mg, fiber: 1 g, sugar: 5.5 g
