Description
Chicken Satay is a delicious Southeast Asian dish featuring tender chicken strips marinated in a flavorful blend of coconut milk, soy sauce, brown sugar, garlic, and curry powder. Grilled to perfection, these skewers are served with a creamy, tangy, and slightly spicy peanut dipping sauce, garnished with chopped peanuts and fresh cilantro for an irresistible appetizer or main course.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds boneless skinless chicken breasts, cut lengthwise into thin strips
- ½ cup coconut milk (not low fat)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon curry powder
For the Peanut Sauce
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 ½ tablespoons brown sugar
- 2 teaspoons Sambal oelek (or sriracha)
- ¼ teaspoon ground ginger
- 3 tablespoons coconut milk (or as needed for consistency)
For Serving
- Chopped peanuts (optional)
- Chopped fresh cilantro (optional)
Additional
- Wooden skewers (if using, soak in water for at least 30 minutes before grilling)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, and minced garlic to create the marinade. Add the thinly sliced chicken strips, tossing them well to coat evenly. Cover the bowl and refrigerate the marinated chicken for at least 1 hour, preferably up to 8 hours, to allow flavors to infuse.
- Make the Peanut Sauce: Combine peanut butter, soy sauce, fresh lime juice, brown sugar, Sambal oelek, and ground ginger in a medium bowl. Whisk in coconut milk gradually until the sauce reaches your desired consistency. Chill the sauce in the refrigerator until ready to serve.
- Prepare Skewers: If using wooden skewers, ensure they are soaked in water for at least 30 minutes to prevent burning during grilling.
- Assemble the Skewers: Remove the chicken strips from the marinade, discarding any leftover marinade. Thread the chicken evenly onto the soaked skewers.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook for 3 to 4 minutes on each side, or until the chicken is fully cooked through and has nicely charred grill marks.
- Serve: Serve the grilled chicken satay skewers hot alongside the chilled peanut dipping sauce. Garnish with chopped peanuts and fresh cilantro if desired for added texture and flavor.
Notes
- Marinate the chicken for longer (up to 8 hours) for maximum flavor infusion.
- Soaking wooden skewers helps prevent them from burning on the grill.
- Adjust the amount of Sambal oelek or sriracha in the peanut sauce to control the spice level.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- The peanut sauce can be made ahead and refrigerated for up to 3 days.
