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Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
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This was my 4th time making this recipe and it is just amazing! The chicken is so tender and juicy and that peanut sauce is to DIE FOR! When there are leftovers, we all fight for them! I like to serve this with a Coconut Ginger Jasmine Rice (using the leftover Coconut milk from the can) and some steamed snap peas! Always a winner.
I’m going to be completely honest with you guys. These chicken satay skewers could taste like shoe leather. And if they did, that would be A-okay. Because this peanut-lime sauce will make anything and everything taste so much better. But not to worry worry, it absolutely does not taste like shoe leather.
Instead, it is the most perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness. The marinade takes the chicken to the next level of flavor town with the help of a simple coconut milk marinade and some pantry spices. And I know I say this all the time, but really, this creamy, zesty peanut-lime sauce is the best peanut sauce of your lives. SO SO good.
reasons to make chicken satay with peanut sauce
Takeout favorite. Chicken satay is a popular takeout favorite at Thai restaurants. But making this at home is not only super easy but cost-effective, budget-friendly, and oh-so tasty. Not to mention, so much healthier without the excess salt, sugar and fat using better quality ingredients all around.
Easy make-ahead recipe. With its simple coconut milk marinade, this can easily be prepped in advance the night before, marinating for 2 hours or overnight, for the easiest dinner prep ever.
Best peanut sauce. Alongside the perfectly juicy, tender bites of chicken, you have a creamy peanut sauce that really shines through here. You’ll want it on anything and everything!
Can be made all year long. Whether it’s on the grill during the warmer months or on a cast iron grill pan, chicken satay just delivers 365 days out of the year.
tips and tricks for success
An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
Use full fat coconut milk. Although lite coconut milk can certainly be used, full fat coconut milk will yield more rich, intense, creamy coconut flavors while also tenderizing the chicken.
Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with chicken satay with peanut sauce
Chicken Satay with Peanut Sauce: Frequently Asked Questions
I don’t have fresh ginger. Can I substitute ground ginger?
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
Can I use chicken breasts?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
What does fish sauce taste like?
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
What can I use if I don’t have metal skewers?
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
What if I don’t have a grill?
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Chicken Satay with Peanut Sauce
Yield: 6servings
Prep: 2 hourshours30 minutesminutes
Cook: 20 minutesminutes
Total: 2 hourshours50 minutesminutes
Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!
2poundsboneless, skinless chicken thighs, cut into 1-inch chunks
1tablespooncanola oil
Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
3tablespoonscreamy peanut butter
1tablespoonreduced sodium soy sauce
1tablespoonfreshly squeezed lime juice
2teaspoonsbrown sugar
2teaspoonschili garlic sauce, or more, to taste
1teaspoonfreshly grated ginger
Instructions
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
Serve immediately with peanut sauce.
For the peanut sauce
Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached.
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