Chicken Satay with Peanut Sauce Recipe

Introduction

Chicken Satay is a flavorful Southeast Asian dish featuring tender grilled chicken strips marinated in aromatic spices. Served with a rich and creamy peanut sauce, it’s perfect for a casual dinner or entertaining guests.

Ingredients

• 8 ounces coconut milk
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 boneless, skinless chicken breasts, cut into 1-inch strips
• Fresh chopped cilantro for garnish
• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 6 ounces coconut milk
• 1 tablespoon fish sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lime juice

Instructions

1. Step 1: Soak the wooden skewers in water for at least 20 minutes to prevent burning during grilling.
2. Step 2: In a bowl, whisk together coconut milk, soy sauce, honey, lime juice, minced garlic, ground ginger, cumin, ground coriander, and turmeric to make the marinade.
3. Step 3: Add the chicken strips to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
4. Step 4: Prepare the peanut sauce by combining peanut butter, soy sauce, brown sugar, coconut milk, fish sauce, red pepper flakes, and lime juice in a small saucepan. Cook over medium heat, stirring continuously until the sauce is smooth and heated through. Remove from heat.
5. Step 5: Preheat the grill to medium-high heat. Thread the marinated chicken strips onto the soaked skewers.
6. Step 6: Grill the chicken skewers for about 5 minutes on each side, or until fully cooked and slightly charred.
7. Step 7: Sprinkle fresh chopped cilantro over the grilled chicken satay for garnish.
8. Step 8: Serve the chicken satay hot with the peanut sauce on the side for dipping.

Tips & Variations

• For a vegetarian option, substitute chicken with firm tofu or tempeh strips, marinated and grilled the same way.
• Adding a dash of chili powder or fresh chopped chili to the marinade can increase the heat if desired.
• To enhance smoky flavor, grill over charcoal instead of a gas grill if possible.
• If you don’t have fish sauce, you can substitute it with extra soy sauce, though it will slightly alter the flavor profile.

Storage

Store leftover grilled chicken satay in an airtight container in the refrigerator for up to 3 days. Keep the peanut sauce separate in the fridge as well. Reheat the chicken gently in a skillet or microwave until warm, and stir the sauce before serving as it may thicken when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just make sure to fully thaw the chicken breasts before cutting and marinating to ensure even cooking.

Can I bake the chicken instead of grilling?

Absolutely. Preheat the oven to 400°F (200°C) and bake the skewers on a lined baking sheet for about 15-20 minutes, turning once halfway through, until cooked through.

Chicken Satay with Peanut Sauce Recipe

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★★★★★

4.7 from 133 reviews

This Chicken Satay recipe features tender strips of marinated chicken grilled to perfection and served with a rich, flavorful peanut sauce. The marinade combines creamy coconut milk with aromatic spices and lime juice to infuse the chicken with Southeast Asian flair. The accompanying peanut sauce adds a delightful balance of sweetness, tang, and mild heat, making it a perfect appetizer or main dish for gatherings or weeknight dinners.

• Author: Elena
• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 6 skewers (serves 3-4 people) 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Southeast Asian

Ingredients

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Marinade

• 8 ounces coconut milk
• 1 1/2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon cumin
• 3/4 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 3 boneless, skinless chicken breasts, cut into 1-inch strips

Peanut Sauce

• 1/4 cup smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 6 ounces coconut milk
• 1 tablespoon fish sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons lime juice
• Fresh chopped cilantro, for garnish
• Wooden skewers, soaked in water for at least 20 minutes

Instructions

1. Prepare marinade: Soak wooden skewers in water for at least 20 minutes to prevent burning during grilling. In a bowl, whisk together coconut milk, soy sauce, honey, lime juice, minced garlic, ground ginger, cumin, ground coriander, and turmeric to create the marinade.
2. Marinate chicken: Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to penetrate the chicken, or up to 2 hours if more time is available.
3. Cook sauce: While the chicken marinates, make the peanut sauce by combining peanut butter, soy sauce, brown sugar, coconut milk, fish sauce, red pepper flakes, and lime juice in a small saucepan. Cook over medium heat, stirring continuously until the sauce is smooth and slightly thickened, then remove from heat.
4. Grill skewers: Preheat the grill to medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers. Place the skewers on the grill and cook for about 5 minutes per side, or until the chicken is fully cooked through and has a nice char.
5. Serve: Remove the chicken satay from the grill, sprinkle with fresh chopped cilantro for garnish, and serve immediately with the warm peanut sauce on the side for dipping.

Notes

• Soaking wooden skewers prevents them from burning on the grill.
• Marinating chicken longer than 2 hours is not recommended as the acidity from lime juice may start to cook the meat.
• You can substitute chicken breasts with boneless chicken thighs for juicier results.
• If no grill is available, a grill pan or broiler can be used to cook the skewers.
• Adjust red pepper flakes in the peanut sauce according to your heat preference.
• This recipe pairs well with steamed jasmine rice or a fresh cucumber salad.

Keywords: chicken satay, peanut sauce, grilled chicken, Asian marinade, Southeast Asian recipe, coconut milk chicken, easy grilled chicken skewers