A delightful Chicken Satay recipe served with an easy Thai peanut sauce, perfect for a flavorful meal.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs or breasts, cut into strips
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden skewers (soaked in water for 30 minutes if grilling)
1/2 cup creamy peanut butter
1/4 cup coconut milk
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 teaspoon sriracha (optional for heat)
1 clove garlic, minced
Instructions
In a large bowl, combine soy sauce, vegetable oil, brown sugar, ground coriander, ground cumin, garlic powder, ginger powder, salt, and black pepper. Add the chicken strips and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the peanut sauce. In a medium bowl, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and minced garlic until smooth. Adjust the consistency with more coconut milk if needed. Set aside.
Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken strips onto the soaked wooden skewers.
Grill the chicken skewers for about 5-7 minutes on each side, or until fully cooked and slightly charred. Ensure the internal temperature reaches 165°F.
Serve the chicken satay warm with the peanut sauce on the side for dipping.
Notes
For a vegetarian option, substitute chicken with firm tofu, marinating and grilling as directed.
Add chopped fresh cilantro or crushed peanuts on top of the peanut sauce for added flavor and texture.