Description
This flavorful Chicken Satay recipe features tender chicken strips marinated in a fragrant blend of spices and coconut milk, grilled to perfection and served with a rich, creamy Thai peanut sauce. Perfect as an appetizer or main dish, this recipe combines traditional Southeast Asian flavors for a delightful and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar
- Wooden skewers, soaked in water for 30 minutes
Thai Peanut Sauce
- 1 cup coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1 clove garlic, minced
Instructions
- Prepare the Marinade: In a large bowl, combine soy sauce, coconut milk, fish sauce, ground coriander, turmeric powder, ground cumin, minced garlic, grated ginger, and brown sugar. Mix well to form a flavorful marinade.
- Marinate the Chicken: Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for a stronger infusion of flavors.
- Make the Thai Peanut Sauce: While the chicken marinates, heat a small saucepan over medium heat. Add coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, lime juice, fish sauce, and minced garlic. Stir constantly until the sauce is smooth and slightly thickened. Then remove from heat and set aside.
- Preheat the Grill: Set your grill to medium-high heat to prepare for cooking the skewers.
- Prepare the Skewers: Thread the marinated chicken strips carefully onto the soaked wooden skewers, spreading the pieces evenly.
- Grease the Grill: Lightly oil the grill grates to prevent sticking before placing the skewers on them.
- Grill the Chicken: Cook the chicken skewers on the grill for about 6-8 minutes on each side, turning carefully, until the chicken is cooked through and has a slight char for added flavor.
- Rest the Chicken: Remove the skewers from the grill and let them rest for a few minutes to allow juices to redistribute.
- Serve: Serve the chicken satay hot alongside the prepared Thai peanut sauce for dipping.
Notes
- Soaking the wooden skewers prevents them from burning on the grill.
- Marinating overnight intensifies the flavors significantly.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- You can adjust the red curry paste in the peanut sauce for more or less spiciness.
- This dish pairs well with steamed jasmine rice and fresh cucumber slices.
