Description
Chicken Satay with Thai Peanut Sauce is a flavorful grilled chicken dish marinated in aromatic spices and served with a rich, creamy peanut dipping sauce. This Southeast Asian-inspired recipe features tender chicken strips seasoned with coriander, turmeric, and cumin, then grilled to perfection. The accompanying Thai peanut sauce combines coconut milk, peanut butter, and red curry paste for a perfect balance of sweet, salty, and spicy flavors, making it an irresistible appetizer or main course.
Ingredients
Scale
Chicken Satay Marinade
- 1 lb chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar
- Wooden skewers, soaked in water for 30 minutes
Thai Peanut Sauce
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 clove garlic, minced
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar. Mix well to form the marinade.
- Marinate the Chicken: Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for a stronger flavor.
- Make the Thai Peanut Sauce: While the chicken marinates, prepare the sauce by combining coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic in a small saucepan over medium heat.
- Cook the Sauce: Stir the mixture constantly until smooth and slightly thickened. Remove from heat and set aside.
- Preheat the Grill: Heat the grill to medium-high heat to prepare for cooking the chicken skewers.
- Skewer the Chicken: Thread the marinated chicken strips onto the soaked wooden skewers evenly.
- Prepare the Grill Grates: Lightly grease the grill grates to prevent sticking.
- Grill the Chicken: Place the skewers on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and slightly charred.
- Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to retain juices.
- Serve: Serve the chicken satay hot with the Thai peanut sauce on the side for dipping.
Notes
- Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
- Marinating the chicken overnight enhances the flavor significantly.
- You can adjust the spice level of the peanut sauce by varying the amount of red curry paste.
- Grilling times may vary depending on your grill type and heat intensity; ensure chicken reaches an internal temperature of 165°F (74°C).
- This dish pairs well with jasmine rice or a simple cucumber salad for a complete meal.
