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Chicken Satay

Jackie
Prep Time 10 mins
Cook Time 20 mins
Refrigerator 4 hrs
Course Appetizer, BBQ, Dinner, Finger Food, Happy Hour, Lunch, Munchie, Snack
Cuisine Asian Inspired
Servings 6 kebabs

Ingredients
  

Chicken Satay

  • lbs chicken tenders, thighs or breast, boneless skinless and cut into 1inch pieces
  • ¼ cup coconut milk, shaken
  • 2 tsp ginger, grated finely
  • 2 tsp garlic, grated finely
  • 2 TBSP soy sauce
  • 1 TBSP fish sauce
  • 2 tsp white sugar
  • 2⅓ tsp curry powder
  • tsp turmeric
  • sea salt, for seasoning the chicken

Peanut Sauce

  • ¼ cup coconut milk solids, skim the solids out of the milk
  • ¾ cup peanut butter, chunky or smooth
  • 2 TBSP apple cider vinegar
  • 2 TBSP red or green curry paste
  • 1 TBSP white sugar
  • 1 TBSP chili garlic sauce
  • 2 tsp dark soy sauce
  • 2+ TBSP water

Garnishing

  • Toasted peanuts, chopped
  • Cilantro, chopped

Instructions
 

Chicken Satay

  • With the exception of the chicken, add all the Chicken Satay ingredients in a mixing bowl and combine together. Add the chicken pieces and the marinade to a food storage bag and marinade for at least 4 hours to overnight in the refrigerator. Turn the bag occasionally and message the chicken while it marinades.
  • When you're ready to grill the chicken, remove the bag from the refrigerator and thread the chicken onto wet bamboo skewers.
  • Grill to perfection, ~12-15 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • Garnish as desired and serve with my tasty peanut sauce, enjoy and cheers 🥂

Peanut Sauce

  • Add the Peanut Sauce ingredients to a small saucepan and warm on medium until the sauce is well combined.
  • Remove from the heat and add to the serving bowl for dipping, enjoy!
Keyword Chicken Kebab, Chicken Kebab with Peanut Sauce, Chicken Satay, Chile Peanut Sauce, Thai Satay