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Chicken Satay with Peanut Sauce

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course: Dinner
Cuisine: Thai-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb chicken thighs sliced in strips
  • ½ cup coconut milk
  • 2 tbsp soy sauce
  • 1 tbsp curry powder
  • 2 garlic cloves minced
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • wooden skewers soaked 30 minutes
  • ½ cup base peanut sauce
  • lime wedges
  • cucumber
  • cilantro

Equipment

  • bowl
  • whisk
  • shallow dish
  • grill pan
  • tongs
  • thermometer
  • plate

Method
 

  1. Whisk the marinade: coconut milk, soy sauce, curry powder, garlic, lime juice and brown sugar. Toss the chicken strips through it until coated; cover and marinate 30 minutes (2 hours is better, overnight is best).
  2. Soak the wooden skewers in water for 30 minutes while the chicken marinates.
  3. Thread each chicken strip onto a skewer in a zigzag and line them up on a plate.
  4. Sear on a hot grill pan 3–4 minutes per side until charred and the thickest piece reads 165°F (74°C).
  5. Drizzle with peanut sauce and serve hot with a bowl of dip, lime wedges, cucumber and cilantro.

Notes

Bake option: 425°F (220°C) for 15–18 minutes, flipping once. Allergens: peanuts, soy, sesame.