Chicken Satay with Peanut Sauce: A Flavorful Grilled Treat

Experience the vibrant flavors of Chicken Satay with Peanut Sauce, a delightful dish that celebrates grilling.

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Prep Time 20

Cook Time 12

Marination Time 2

Total Time 2 32

Servings: 4 skewers

Course: Appetizers

Cuisine: Southeast Asian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 cup Coconut Milk Adds creaminess and tropical flavor; substitute with almond or soy milk for a different taste.
1 tbsp Reduced Sodium Soy Sauce Provides salty flavor while keeping sodium levels lower; replace with tamari for gluten-free.
1 tbsp Yellow Curry Powder Offers warmth and flavor; can substitute with curry paste or omit for a milder taste.
1 tsp Turmeric Adds color and earthiness; substitute with saffron for a unique profile.
3 cloves Garlic Offers aromatic flavor; use garlic powder in a pinch.
1 tbsp Fresh Ginger Adds warmth and freshness; ground ginger is an alternative but use less.
2 tbsp Brown Sugar Provides sweetness to balance flavors; replace with honey or maple syrup for a vegan option.
1 tbsp Fish Sauce Introduces umami; omit for a vegetarian option or replace with soy sauce.
1.5 lbs Boneless, Skinless Chicken Thighs Preferred for juiciness; chicken breasts or drumsticks can be used as substitutes.
2 tbsp Canola Oil Used for cooking, but any neutral oil like vegetable or sunflower works well.
to taste Kosher Salt Essential for seasoning; adjust to taste.
to taste Pepper Essential for seasoning; adjust to taste.

For the Peanut Sauce

1 cup Creamy Peanut Butter Key ingredient for the sauce, brings richness; substitute with almond butter for variation.
2 tbsp Fresh Lime Juice Brightens flavors; lemon juice can be used in a pinch.
1 tbsp Chili Garlic Sauce Adds spiciness and depth; adjust quantity based on preferred heat level.

Equipment

Grill
Mixing Bowl
whisk
skewers
Meat Thermometer

Method

Step‑by‑Step Instructions

Prepare the Marinade: In a mixing bowl, whisk together the coconut milk, reduced sodium soy sauce, yellow curry powder, turmeric, minced garlic, grated ginger, brown sugar, fish sauce, canola oil, kosher salt, and pepper until combined.
Marinate the Chicken: Place the boneless, skinless chicken thighs into the marinade, ensuring they are fully coated. Cover and refrigerate for a minimum of 2 hours, or up to 3 days.
Make the Peanut Sauce: Combine the creamy peanut butter, soy sauce, fresh lime juice, brown sugar, chili garlic sauce, and grated ginger in a separate bowl. Stir until smooth.
Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto skewers, leaving space between pieces.
Grill the Chicken: Grill the skewers for approximately 10 to 12 minutes, turning occasionally. Use a meat thermometer to check for doneness (internal temperature should reach 165°F).
Serve the Dish: Remove the grilled Chicken Satay from the skewers and arrange on a platter. Drizzle the rich peanut sauce over the chicken and garnish as desired.

Nutrition

Serving: 1skewerCalories: 300kcalCarbohydrates: 12gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Pair it with jasmine rice or a fresh cucumber salad for a complete meal. Customize the heat level of the peanut sauce based on preference.

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