Chicken Satay with Spicy Peanut Sauce
Thai-inspired chicken skewers steeped in a coconut, curry and pineapple marinade, grilled and served with a creamy spicy peanut dipping sauce.
🍳 Cook: 10 min
Ingredients
| 2 Tbsp | 30 ml | pineapple juice |
| 2 Tbsp | 30 ml | dark soy sauce (marinade) |
| 2 Tbsp | 30 ml | coconut milk (marinade) |
| 2 Tbsp | 30 ml | packed light brown sugar (marinade) |
| 1/2 Tbsp | 7.5 ml | fish sauce |
| 1/2 Tbsp | 7.5 ml | lime juice (marinade) |
| 2 tsp | 10 ml | Thai red curry paste (marinade) |
| 1 tsp | 5 ml | sriracha |
| 3 cloves | garlic, grated or pressed | |
| 1 1/2 tsp | 7.5 ml | fresh ginger, grated (marinade) |
| 1/4 tsp | 1.3 ml | dried basil |
| 1/4 tsp | 1.3 ml | black pepper |
| 1 1/2 - 2 lbs | 680–905 g | boneless skinless chicken thighs, cut into 1" pieces |
| 1/2 cup | 120 ml | natural creamy peanut butter |
| 1/3 cup | 80 ml | coconut milk (sauce) |
| 2 Tbsp | 30 ml | lime juice (sauce) |
| 1 1/2 Tbsp | 23 ml | dark soy sauce (sauce) |
| 1 1/2 Tbsp | 23 ml | fresh ginger, grated (sauce) |
| 1 Tbsp | 15 ml | packed light brown sugar (sauce) |
| 1 clove | garlic, minced (sauce) | |
| 1 tsp | 5 ml | chili garlic sauce |
| 1 tsp | 5 ml | Thai red curry paste (sauce) |
| — | chopped fresh cilantro | |
| — | sliced Thai chiles | |
| — | chopped peanuts |
Instructions
- If using bamboo skewers, soak them in water for at least 30 minutes. If using metal, no need to soak.
- Marinate the chicken: add the marinade ingredients (except the chicken) to a large mixing bowl. Whisk well, then stir in the chicken pieces. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Make the peanut sauce: add all the peanut sauce ingredients to a small bowl and whisk well to combine. The sauce should be thick but still pourable. If too thick, add a little warm water at a time, whisking after each addition, until the desired consistency. Set aside.
- Prepare the kebabs: thread the marinated chicken onto skewers and place them on a wax-paper-lined baking sheet for transport to the grill.
- Grill the chicken: brush the grill grates with vegetable oil and preheat over MEDIUM-HIGH heat. When hot, add the skewers, close the lid and cook 8-10 minutes, flipping once or twice. The chicken should be golden brown with a little char and cooked through.
- Garnish and serve: add the skewers to a platter and sprinkle with cilantro, Thai chiles and chopped peanuts. Serve with a bowl of the peanut sauce for dipping, or drizzle the sauce over the skewers.
Chef tip: Dark soy sauce is recommended for its bolder flavor and color. Thai chiles can be very hot, so omit them from the garnish if you don't like spicy.