Print

Chicken Satay with Peanut Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

This Chicken Satay with Peanut Sauce recipe features tender chicken tenders marinated in a flavorful blend of coconut milk, garlic, turmeric, cilantro, and fish sauce, then grilled to perfection. Served with a rich, creamy Thai-inspired peanut sauce, it's perfect for a delicious appetizer or main dish that brings vibrant Southeast Asian flavors to your table.

Ingredients

Marinade and Chicken

  • ⅓ cup full-fat coconut milk
  • 4 cloves garlic, minced
  • 1 tablespoon turmeric
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • ½ teaspoon kosher salt
  • 2 pounds boneless, skinless chicken tenders
  • 18 metal or bamboo skewers

Peanut Sauce

  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 to 2 tablespoons Thai red curry paste (adjust to taste for spice level)
  • ¾ cup unsweetened creamy peanut butter
  • ½ tablespoon kosher salt
  • ¾ cup sugar
  • 2 tablespoons apple cider or white vinegar
  • ½ cup water (plus extra if needed)
  • ¼ cup crushed peanuts, for serving

Instructions

  1. Make the marinade: In a small bowl, combine ⅓ cup full-fat coconut milk, minced garlic, turmeric, 2 tablespoons chopped fresh cilantro, brown sugar, fish sauce, and ½ teaspoon kosher salt, whisking to blend all ingredients well.
  2. Marinate the chicken: Pat the chicken tenders dry. Using a mallet or rolling pin, gently pound the tenders until they are very thin for even cooking. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet. Pour the prepared marinade over the chicken. Cover and refrigerate for 2 hours or up to overnight to allow flavors to develop.
  3. Prepare the peanut sauce: While the chicken marinates, combine the 13.5-ounce can of coconut milk, Thai red curry paste, creamy peanut butter, kosher salt, sugar, apple cider or white vinegar, and ½ cup water in a small saucepan. Whisk the mixture to combine thoroughly.
  4. Cook the peanut sauce: Heat the saucepan over low heat and bring the sauce to a gentle simmer. Continue whisking and cook until the sauce slightly thickens, about 5 minutes. Remove from heat and let the sauce rest for 10 minutes. If it thickens too much while cooling, gently reheat and add a splash or two of water to adjust consistency.
  5. Preheat the grill: Prepare your grill to medium heat, ensuring it is clean and well-oiled to prevent sticking.
  6. Thread the chicken: Remove the chicken from the marinade and tightly thread the pieces onto metal or bamboo skewers, dividing evenly among the 18 skewers.
  7. Grill the chicken: Place the skewers on the hot grill. Cook undisturbed for 3 to 5 minutes per side, until the chicken is cooked through and has grill marks. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  8. Serve: Transfer the grilled chicken satay skewers to a serving platter. Garnish with additional chopped fresh cilantro and sprinkle with crushed peanuts.
  9. Enjoy: Serve the chicken satay warm with the peanut sauce on the side for dipping, making for a delicious and authentic Southeast Asian inspired meal.

Notes

  • For best results, marinate chicken for at least 2 hours but overnight is preferred for fuller flavor.
  • Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
  • Adjust the curry paste quantity in the peanut sauce to control the spice level.
  • Use a meat thermometer to ensure chicken is safely cooked without drying out.
  • The peanut sauce can be made ahead and refrigerated; reheat gently before serving.

Find it online: https://dishcooks.com/chicken-satay-with-peanut-sauce-recipe/