Chicken Satay with Peanut (Print)
Marinated chicken grilled and paired with creamy peanut sauce, fresh herbs, and lime for a flavorful dish.
# What You Need:
→ Chicken Marinade
01 - 1.1 pounds boneless skinless chicken thighs or breasts, cut into 3/4-inch strips
02 - 2 tablespoons soy sauce
03 - 2 tablespoons coconut milk
04 - 1 tablespoon brown sugar
05 - 1 tablespoon fish sauce
06 - 1 tablespoon vegetable oil
07 - 2 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground coriander
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon turmeric powder
12 - 1/4 teaspoon chili flakes
→ Peanut Sauce
13 - 1/2 cup creamy peanut butter
14 - 1/2 cup coconut milk
15 - 2 tablespoons soy sauce
16 - 1 1/2 tablespoons brown sugar
17 - 1 tablespoon fresh lime juice
18 - 1 tablespoon fish sauce
19 - 1 garlic clove, minced
20 - 1 teaspoon fresh ginger, grated
21 - 1/2 teaspoon chili flakes
22 - 2-4 tablespoons warm water
→ For Serving
23 - 1 cucumber, sliced
24 - 1 small red onion, thinly sliced
25 - Fresh cilantro, chopped
26 - Lime wedges
# How to Make:
01 - Whisk together soy sauce, coconut milk, brown sugar, fish sauce, vegetable oil, minced garlic, grated ginger, ground coriander, cumin, turmeric, and chili flakes in a large bowl. Add chicken strips and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for optimal flavor penetration.
02 - If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent scorching. Thread marinated chicken strips onto the skewers, pressing pieces closely together.
03 - Heat grill or grill pan to medium-high temperature, approximately 375-400°F. Oil grates lightly to prevent sticking.
04 - Place skewers on preheated grill and cook for 3-4 minutes per side, turning once, until chicken is cooked through and registers 165°F internally. Exterior should develop light char marks.
05 - Combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, fish sauce, minced garlic, grated ginger, and chili flakes in a small saucepan over low heat. Stir continuously until mixture is smooth and fully incorporated. Add warm water 1 tablespoon at a time until reaching desired consistency. Remove from heat once smooth.
06 - Arrange grilled chicken skewers on serving platter alongside warm peanut sauce. Garnish with cucumber slices, red onion, chopped cilantro, and lime wedges. Serve immediately while hot.
# Expert Advice:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a street vendor in Bangkok
- That peanut sauce is dangerously good and keeps in the fridge for two weeks if you can resist eating it all at once
02 -
- Soaking wooden skewers is non negotiable unless you want to serve burnt wood sticks with your chicken
- Letting the chicken come to room temperature for twenty minutes before grilling helps it cook more evenly
03 -
- Cutting the chicken against the grain into strips makes every bite tender instead of chewy
- Keep a spray bottle of water handy for flare ups, especially if your grill has seen better days