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Chicken Satay with Peanut Sauce Recipe

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4.1 from 3 reviews

This Chicken Satay with Peanut Sauce recipe features tender chicken tenders marinated in a flavorful blend of coconut milk, garlic, turmeric, cilantro, brown sugar, and fish sauce, then grilled to perfection on skewers. Served alongside a rich, creamy Thai-inspired peanut sauce with red curry paste, this dish is perfect as an appetizer or main course, delivering a delightful combination of savory, sweet, and spicy flavors.

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 desired spiciness)
  • ¾ cup unsweetened creamy peanut butter
  • ½ tablespoon kosher salt
  • ¾ cup sugar
  • 2 tablespoons apple cider or white vinegar
  • ½ cup water (plus additional as needed)

Garnish

  • ¼ cup crushed peanuts, for serving
  • Additional chopped fresh cilantro, for serving

Instructions

  1. Make the marinade: In a small bowl, combine ⅓ cup full-fat coconut milk, minced garlic, turmeric, chopped fresh cilantro, brown sugar, fish sauce, and kosher salt. Stir well to blend all the flavors together.
  2. Prepare the chicken: Pat the chicken tenders dry with paper towels. Using a mallet or rolling pin, gently pound each tender until it is very thin and even in thickness. This helps ensure quick and even cooking.
  3. Marinate the chicken: Arrange the pounded chicken tenders in a single layer in a baking dish or rimmed baking sheet. Pour the prepared marinade evenly over the chicken, making sure each piece is coated. Cover the dish tightly and refrigerate for 2 hours or up to overnight to allow the flavors to penetrate.
  4. Make the peanut sauce: While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine the full can of coconut milk, Thai red curry paste, creamy peanut butter, kosher salt, sugar, apple cider or white vinegar, and ½ cup water. Whisk the mixture until smooth.
  5. Simmer the peanut sauce: Place the saucepan over low heat and bring the sauce to a gentle simmer. Stir continuously and cook until the sauce slightly thickens, about 5 minutes. Remove from heat and let it sit for 10 minutes. If it thickens too much while resting, gently reheat and thin with a splash or two of water.
  6. Preheat the grill: Heat your grill to medium heat, preparing it for direct grilling.
  7. Thread the chicken onto skewers: Carefully thread the marinated chicken tenders onto metal or bamboo skewers, dividing evenly between them. Make sure the pieces are snugly fit but not overlapping excessively.
  8. Grill the chicken: Place the skewers on the preheated grill. Cook undisturbed for 3 to 5 minutes on each side, or until the chicken is cooked through and has attractive grill marks.
  9. Serve: Transfer the grilled chicken satay to a serving platter. Garnish with chopped fresh cilantro and crushed peanuts for added texture and flavor.
  10. Enjoy with peanut sauce: Serve the chicken satay hot alongside the prepared peanut sauce for dipping, allowing guests to enjoy the rich and spicy combination.

Notes

  • Soaking bamboo skewers in water for at least 30 minutes before grilling prevents them from burning.
  • Marinate the chicken for at least 2 hours, but overnight marination intensifies the flavor.
  • You can adjust the spiciness of the peanut sauce by varying the amount of Thai red curry paste.
  • To make this dish gluten-free, ensure your fish sauce and curry paste are certified gluten-free.
  • This recipe can be prepared using an indoor grill pan if outdoor grilling is not available.

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