Chicken Satay with Spicy Peanut Sauce
Juicy chicken thighs are marinated in an easy Thai-flavored marinade, then skewered and grilled until a little charred. And of course, don't forget the spicy peanut sauce that you'll be wanting to put on absolutely everything!
Servings: 6 servings
- 2 Tbsp pineapple juice
- 2 Tbsp dark soy sauce
- 2 Tbsp coconut milk from a can, shaken very well before opening
- 2 Tbsp packed light brown sugar
- 1/2 Tbsp fish sauce
- 1/2 Tbsp lime juice
- 2 tsp Thai red curry paste
- 1 tsp sriracha
- 3 cloves garlic grated or pressed through a garlic press
- 1 1/2 tsp fresh ginger grated
- 1/4 tsp dried basil
- 1/4 tsp black pepper
- 1 1/2 - 2 lbs. boneless skinless chicken thighs trimmed of excess fat and sliced into 1 inch pieces
- 1/2 cup natural creamy peanut butter
- 1/3 cup coconut milk from a can, shaken very well before opening
- 2 Tbsp lime juice
- 1 1/2 Tbsp dark soy sauce
- 1 1/2 Tbsp fresh ginger grated
- 1 Tbsp packed light brown sugar
- 1 clove garlic minced
- 1 tsp chili garlic sauce I usually use Huy Fong Foods brand
- 1 tsp Thai red curry paste
- chopped fresh cilantro
- sliced Thai chiles
- chopped peanuts
Marinate the chicken
Add marinade ingredients, except chicken, to a large mixing bowl. Whisk well, then stir in chicken pieces. Cover and refrigerate for at least 30 minutes, or up to overnight.
Make peanut sauce
Add all peanut sauce ingredients to a small mixing bowl and whisk well to combine. Sauce should be thick, but still a pourable sauce. If sauce is too thick, add some warm water, a little at a time, whisking after each addition, until desired consistency is reached. Set aside.
Brush grill grates with vegetable oil and preheat grill over MED HIGH heat.
When the grill is hot, add skewers to the grill, close the lid, and cook 8-10 minutes, flipping once or twice during cooking. Chicken should be golden brown with a little char, and be cooked through.
Garnish and serve
Add cooked skewers to a platter, and sprinkle them with cilantro, Thai chiles and some chopped peanuts. Serve a bowl of the sauce, also topped with a little chopped peanuts and sliced chiles, so the skewers can be dipped in the sauce before eating. Sauce may also be drizzled over the skewers.
- I recommend dark soy sauce, for both the bolder flavor and color. Regular light soy sauce can be used, but the color will be lighter.
- Be careful when using Thai chiles. They can vary a bit in heat level, but they can be up to 20x hotter than a jalapeno on the scoville scale. If you don't like spicy, don't use them as a garnish!
Cooking Chicken Satay Indoors (broiler)
Heat broiler to HIGH, then line a baking sheet (with a rim) with foil. Add kebabs and broil 10-15 minutes, turning every 4-5 minutes, until cooked through. This time may vary depending on your broiler and oven.
Cooking Chicken Satay Indoors (grill pan or griddle)
- Heat grill pan or griddle over MED HIGH heat and brush the pan with an oil that can stand high heats, like vegetable or avocado oil.
- Add kebabs and cook about 10-15 minutes, turning every few minutes, until all sides are a little charred and chicken is cooked through. The exact time may vary a bit, depending on the pan used and your stovetop.
Calories: 526kcal | Carbohydrates: 16g | Protein: 58g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1103mg | Potassium: 908mg | Fiber: 2g | Sugar: 10g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg