Chicken Satay with Peanut Sauce
Tender grilled chicken marinated in coconut milk and spices, served with a rich, creamy peanut sauce. Perfect for BBQs or casual gatherings!
8 Servings
Ingredients
For the Chicken Satay Skewers:
- ⅓ cup coconut milk
- 3 tablespoons soy sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 2 teaspoons curry powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 pounds boneless skinless chicken (thighs, breasts, or tenders), cut into 1-inch strips
- 16 wooden skewers soaked in water if grilling
For the Peanut Sauce:
- ½ cup peanut butter
- ¼ cup coconut milk
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
For Serving:
- Chopped roasted peanuts
- Sliced red chilies
- Lime wedges
- Fresh cilantro leaves
Instructions
Prepare the Marinade and Chicken
- In a large mixing bowl, whisk together the coconut milk, soy sauce, red curry paste, fish sauce, brown sugar, minced garlic, curry powder, salt, and white pepper until fully combined.
- Add the chicken strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for a minimum of 1 hour, or preferably overnight to deepen the flavor.
Prepare the Peanut Sauce
- In a medium saucepan over medium heat, combine the peanut butter, coconut milk, brown sugar, red curry paste, soy sauce, fish sauce, and lime juice.
- Whisk continuously until the sauce is smooth and begins to simmer. Allow it to cook for approximately 5 minutes, stirring often to prevent sticking. Remove from heat and set aside.
Assemble and Grill the Skewers
- Preheat a grill or grill pan to medium-high heat.
- Thread the marinated chicken onto the prepared skewers, discarding any excess marinade.
- Place the skewers on the grill and cook for 3 to 4 minutes per side, or until the chicken is lightly charred and fully cooked through. If utilizing a grill pan, it is advisable to add 1–2 tablespoons of oil to prevent sticking.
Serve
- Arrange the grilled skewers on a serving platter.
- Garnish with chopped peanuts, sliced chilies, lime wedges, and fresh cilantro leaves.
- Serve alongside the warm peanut sauce for dipping and enjoy immediately.
Notes
To make this recipe gluten-free, simply substitute the soy sauce with a gluten-free alternative such as tamari or coconut aminos. Ensure that the red curry paste and fish sauce you select are certified gluten-free, as some brands may contain wheat-based additives.