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These easy, flavorful Thai-inspired chicken satay skewers are marinated in coconut milk and spices after which grilled and served with a delicious spicy peanut sauce for dipping.

Chicken Satay Recipe

Anytime we exit for Thai food, we at all times order the satay! My husband is obsessive about coconut milk and peanut sauce, so I make this chicken dish on a regular basis as a meal with some jasmine rice and cucumber salad. For more of my favorite Thai recipes, do that easy Pad Thai, Spicy Thai Shrimp Salad, and Thai Chicken Peanut Lettuce Cups.

Chicken satay with peanut sauce is popular in lots of countries in Southeast Asia from Malaysia, Thailand, Singapore and Indonesia. When grilled it has a delicious smoky sweet flavor, and the lime juice gives it a brilliant pop of flavor. The marinated meat could be made a day ahead if you desire to make this for a celebration.

Chicken Satay Ingredients

• Coconut Milk: I used canned light coconut milk to scale back the calories.
• Fish Sauce: The fish sauce doesn’t make the satay taste fishy. I highly recommend using it!
• Red Curry Paste: In case you don’t have red curry paste, sub green curry or use curry powder as an alternative.
• Brown Sugar adds somewhat sweetness.
• Cilantro: In case you don’t like cilantro, omit it.
• Seasoning: Turmeric, salt, black pepper
• Chicken: Thinly slice boneless, skinless chicken cutlets into strips about three inches long and one inch wide.
• Garnish: Cilantro, peanuts, lime wedges

What’s peanut dipping sauce fabricated from?

• Broth: Use low-sodium chicken broth.
• Peanut Butter: I used creamy peanut butter
• Soy Sauce: Select low-sodium soy sauce or tamari for gluten-free.
• Honey: You possibly can swap honey with agave syrup
• Sriracha: In case you’re serving individuals who don’t like spicy food, omit the sriracha, and folks can drizzle it over their chicken in the event that they want the additional heat.
• Ginger: Grate a teaspoon of fresh ginger.
• Garlic: Mince one garlic clove.

Make Chicken Satay

1. Chicken Satay Marinade: Mix all of the marinade ingredients in a bowl after which add the chicken. Marinate the protein for no less than 4 hours or as much as overnight.
2. Spicy Peanut Sauce: Whisk all of the peanut sauce ingredients in a small saucepan. Bring it to a boil, reduce the warmth, and cook until smooth, stirring continuously. Set it aside to chill to room temperature.
3. Bamboo Skewers: To forestall the sticks from burning, soak them for no less than one hour while the chicken marinates. Then thread the chicken onto them.
4. Grill: Set the grill to high heat, and cook the chicken for 2 to 3 minutes on both sides until it’s cooked through.
5. Serve the chicken satay with lime wedges and peanut sauce and garnish with cilantro and peanuts.

What to Serve with Chicken Satay

To make this a most important dish serve it with Jasmine rice or coconut rice and sliced cucumbers. These skewers also make a fantastic appetizer for those who’re entertaining outdoors this summer.

Freeze

Leftover chicken satay lasts as much as 4 days within the fridge or three months within the freezer. Freeze the chicken in zip-locked bags or airtight containers. Then thaw overnight within the refrigerator and reheat within the microwave.

In case you don’t need to waste the remaining of the canned coconut milk, put it aside for an additional recipe or double or triple the marinade, and freeze the opposite half for later. To make use of it, thaw it within the fridge after which marinate your chicken in accordance with the instructions. You too can freeze the peanut sauce.

Variations

• Chicken: Swap cutlets with boneless, skinless chicken breasts, beef or boneless chicken thighs. And if you desire to avoid wasting time, use chicken tenders.
• Allergic to peanut butter? Substitute almond butter.
• Allergic to fish sauce? Sub soy sauce or tamari.
• No grill? You too can use a grill pan or broil the chicken for those who don’t need to grill it.
• Have the desire to make them even easier? Skip the sticks and saute them in a hot skillet or air fry them 400F, about 7 to eight minutes.

chicken satay marinade
chicken on picket skewers
grilled chicken satay

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Prep: 20 mins

Cook: 10 mins

marinate time: 4 hrs

Total: 40 mins

Yield: 4 Servings

Serving Size: 4 skewers

For the Peanut Sauce (makes 1/2 cup):

• In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate no less than 4 hours or longer.

• Meanwhile, prepare the peanut sauce. Mix all of the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring continuously, about 5 minutes. Put aside to chill to room temperature.

• Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to three minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Last Step:

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Don’t need to grill them? Skip the sticks and saute them in a hot skillet or air fry them 400F, about 7 to eight minutes.

Serving: 4 skewers, Calories: 265 kcal, Carbohydrates: 8 g, Protein: 34.5 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 103.5 mg, Sodium: 918.5 mg, Fiber: 1 g, Sugar: 5.5 g