This Chicken Satay Recipe With Peanut Dipping Sauce Is Better Than Most Restaurants by Jan Mostrom
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I love chicken satay from my favorite Asian restaurant. I've never tried to make chicken satay before, but now I'm hooked! The most difficult part of this Asian recipe is having the patience to wait for the marinade to flavor the chicken just right. I made the peanut sauce and the marinade the night before, so the chicken had a good long time to soak. It was worth the time! All I needed to do the next night was light up the grill and enjoy this delicious chicken satay with peanut sauce.
To make this restaurant-worthy chicken satay recipe you will need boneless, skinless chicken breasts or thighs, full-fat coconut milk, yellow curry powder (check out the nine impressive health benefits of curry powder), ginger (read about the health benefits of ginger), garlic, brown sugar (or alternative), salt, soy sauce or tamari, oil, peanut butter, red curry paste, white vinegar or lime juice and optional fish sauce. You also will need eight bamboo skewers to assemble the gluten-free chicken.
Cooking Tips
- Cut the chicken into pieces that are about 1/4 inches thick and 3 to 4 inches long.
- If you are only marinating for 30 minutes to an hour, soak the skewers in water. If you are marinating overnight soak the skewers for 30 minutes to one hour before putting them on the grill.
Serve this flavorful, tasty chicken with your favorite side dishes for a high-protein dinner or as fun appetizers at your next get-together. So easy and delicious!
Cuisine: Asian
Prep Time: 20 minutes
Marinating Time: 30 minutes (minimum)
Cook Time: 10 minutes
Total Time: 1 hour
Servings: 6
Ingredients
Chicken
- 1 pound chicken boneless, skinless chicken thighs or breasts, sliced thin and long
Marinade
- 1/2 cup full-fat coconut milk
- 1 tablespoon yellow curry powder
- 1 teaspoon ground ginger or 1-inch piece fresh peeled ginger, grated
- 1 tablespoon garlic, finely minced
- 2 tablespoons brown sugar
- 1/2 teaspoon salt (or to taste)
- 2 teaspoons soy sauce or tamari
- 2 tablespoons peanut oil, avocado oil or olive oil
- 1/4 cup water
Peanut Dipping Sauce
- 1/3 cup peanut butter (smooth or chunky)
- 1 - 2 tablespoons red curry paste (to taste)
- 1/3 cup full-fat coconut milk
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon white vinegar or lime juice
- 1 teaspoon fish sauce (optional)
- 1/4 cup water
Optional Toppings
- lime wedges
- crushed roasted peanuts
- fresh chopped cilantro
Here's how to make it:
- Make the marinade by combining all the ingredients in a shallow dish or food storage bag. Mix or shake to combine, and then add the sliced chicken to the marinade. Cover and place in the refrigerator for 30 minutes or up to 24 hours. (If you don't have yellow curry powder, you can use 1 teaspoon each: ground turmeric, ground cumin and ground coriander. Instead of brown sugar, you could use palm sugar, agave nectar, maple or honey.)
- Make the peanut sauce by combining all the ingredients in a medium bowl.
- Preheat the grill to medium-high. Thread the marinated chicken onto the skewers.
- Place the chicken skewers on the hot grill until cooked, about 3 minutes per side. Brush the excess marinade over the skewers while you cook them to enhance the flavor. Remove from the grill and serve with the peanut dipping sauce and optional cilantro, limes and peanuts.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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