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
Calories: 526kcal
Ingredients
Marinade
- 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
Peanut Sauce
- 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
Garnish
- chopped fresh cilantro
- sliced Thai chiles
- chopped peanuts
Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes. If using metal, no need to soak.
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.
Prepare kebabs
- Thread marinated chicken pieces onto skewers and add the skewers to a wax paper lined baking sheet (for transport to the grill).
Grill chicken
- 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.
Notes
- 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)
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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.
Nutrition
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