Chicken Satay with Peanut Sauce
Tender chicken skewers kissed by the grill, bathed in a creamy, homemade peanut sauce. This is Southeast Asian street food at its finest, a guaranteed crowd-pleaser.
Chicken Satay with Peanut Sauce
Tender chicken skewers kissed by the grill, bathed in a creamy, homemade peanut sauce. This is Southeast Asian street food at its finest, a guaranteed crowd-pleaser.
The Key Move
Marinate the chicken in coconut milk for at least 2 hours to ensure maximum tenderness and flavor absorption.
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The Setup
- Mixing BowlMedium
- Whisk
- Grill
- Skewers
The Mise en Place
5 of 13Your prep station before cooking begins
Chicken Marinade (0/7)
Chicken is dry after grilling.
Ensure the grill is not too hot and that the chicken is marinated for at least 2 hours.
Peanut sauce is too thick.
Add more coconut milk, 1 tablespoon at a time, until desired consistency is reached.
The Method
MARINATE
Prep aheadIn a bowl, combine the chicken thighs (900 g), coconut milk (1 cup)coconut milk (½ cups), soy sauce (¼ cups)soy sauce (1 tbsp), lime juice (2 tbsp)lime juice (1 tbsp), turmeric powder (1 tsp), coriander powder (1 tsp), and minced garlic (3 cloves).
COVER
Prep aheadCover the bowl and refrigerate for at least 2 hours, or preferably overnight.
PREPARE
Prep aheadWhile the chicken is marinating, prepare the peanut sauce. In a separate bowl, whisk together the peanut butter (½ cups), coconut milk (1 cup)coconut milk (½ cups), soy sauce (¼ cups)soy sauce (1 tbsp), lime juice (2 tbsp)lime juice (1 tbsp), honey (1 tbsp), and red pepper flakes (¼ tsp) (if using).
Sauce should be smooth and creamy
THREAD
Thread the marinated chicken onto skewers.
PREHEAT
Preheat your grill to medium-high heat.
GRILL
Grill the chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
Chicken is cooked through with slight char marks • Aromatic smell of grilled chicken and spices
SERVE
Serve the chicken satay hot with the peanut sauce.
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