Chicken Satay Skewers with Peanut Sauce
Thin strips of chicken thigh marinate in coconut milk, turmeric, and lemongrass before a quick char on the grill, then get dunked into a rich, spicy-sweet peanut sauce that tastes like it came from a Bangkok street cart.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1/2-inch-thick strips
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 16 bamboo skewers, soaked in water for 30 minutes
- 2/3 cup creamy natural peanut butter
- 1/2 cup coconut milk, for the sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce, for the sauce
- 1 tablespoon brown sugar, for the sauce
- 1 teaspoon red curry paste
- 1/4 cup chopped roasted peanuts, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together the 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, turmeric, coriander, minced garlic, and ginger.
- Add the chicken strips to the marinade, tossing to coat thoroughly, then cover and refrigerate for at least 20 minutes and up to 4 hours.
- While the chicken marinates, make the peanut sauce: in a small saucepan over medium-low heat, whisk together the peanut butter, 1/2 cup coconut milk, lime juice, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and red curry paste.
- Cook the sauce, whisking constantly, for 4-5 minutes until smooth, glossy, and thick enough to coat the back of a spoon; do not let it come to a hard boil or the coconut milk may separate.
- Remove the peanut sauce from the heat and set aside; it will thicken further as it cools, so thin with a teaspoon of warm water if needed before serving.
- Thread the marinated chicken strips onto the soaked bamboo skewers in a ribbon pattern, using 2-3 strips per skewer.
- Heat a grill or grill pan over medium-high heat and lightly oil the grates.
- Grill the skewers for 3-4 minutes per side, turning once, until nicely charred in spots and the chicken reaches an internal temperature of 165 degrees F.
- If cooking indoors, a cast-iron skillet over medium-high heat works the same way; just cook in batches to avoid crowding the pan.
- Transfer the skewers to a platter as they finish cooking and tent loosely with foil to keep warm.
- Sprinkle the warm skewers with chopped roasted peanuts and cilantro.
- Serve immediately with the warm peanut sauce for dipping.
Why You'll Love This
- A coconut-turmeric marinade keeps the chicken juicy and gives it a beautiful golden char
- The peanut sauce comes together in one saucepan in under 10 minutes
- Great for a party since skewers can be threaded ahead and grilled just before serving
Soaking the bamboo skewers for a full 30 minutes keeps them from scorching on the grill before the chicken finishes cooking.
Slice the chicken against the grain into thin, even strips so each skewer cooks through at the same rate.
Nutrition
| Calories | 390 |
| Protein | 30 g |
| Fat | 24 g |
| Carbs | 14 g |
| Fiber | 2 g |
| Sodium | 640 mg |
Estimated per serving
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