Chicken Satay with Peanut Sauce
Juicy chicken satay marinated in coconut milk, served with a rich and creamy peanut sauce for dipping.
50m4Servings
Nutrition
827kcal
42gProtein
30gCarbs
63gFat
Ingredients
PEANUT SAUCE
Vegetable Oil
2 tbsp
Red Curry Paste
1 tbsp
Coconut Milk
2 cups
Chunky Peanut Butter
2 tbsp
Fish Sauce
2 tbsp
Sugar
2 tbsp
Rice Vinegar
½ tsp
CHICKEN SATAY
Coconut Milk
¼ cup
Curry Powder
1 tbsp
Kosher Salt
1 tbsp
Sugar
1 tbsp
Freshly Ground Black Pepper
1½ tsp
Garlic Powder
1 tsp
Boneless, Skinless Chicken Breast
2 lb
Bamboo Skewers
soaked in water for at least 20 minutes
15 pieces
Vegetable Oil or Nonstick Cooking Spray
for greasing
1 piece
Equipment
Grill
Instructions
1Make the Peanut Sauce
10m
10mHeat Oil
Heat the vegetable oil in a small saucepan over high heat until hot.
Cook Curry Paste
Add the red curry paste and cook, stirring, until very fragrant and thick, about 1 minute.
Add Coconut Milk
Stir in the coconut milk; bring to a boil and cook, stirring constantly, for 2 minutes. Be careful not to let it boil over.
Thicken Sauce
Add the chunky peanut butter and cook, stirring constantly, until the sauce begins to thicken and come together, 2 to 3 minutes.
Simmer
Reduce the heat to a simmer and add the fish sauce, sugar and rice vinegar. Cook, stirring, until the ingredients are incorporated, about 1 minute more; remove from the heat. An oily film will rise to top; skim it off, if you wish. Keep the sauce warm.
2Prepare the Chicken Marinade
5m
5mCombine Marinade Ingredients
Place the coconut milk, curry powder, kosher salt, sugar, pepper and garlic powder in a medium bowl; whisk to combine the marinade.
Slice Chicken
Slice the chicken against the grain into 2-inch square tiles about 1/4-inch thick.
Marinate Chicken
Transfer the chicken to the marinade and massage to coat the chicken evenly. You can cover and marinate the chicken overnight in the refrigerator for better flavor and tenderness or cook it immediately.
3Assemble and Grill Skewers
10m
10mThread Skewers
Thread the chicken onto the bamboo skewers, stopping 2 inches from the bottom of each skewer.
Preheat Grill
Heat a grill or grill pan to high and preheat for at least 5 minutes. Rub a little oil on the grill grates or spray with nonstick cooking spray.
Grill Chicken
Working in batches if necessary, grill the chicken on one side until you get nice char marks, 3 to 5 minutes. Flip and cook until the chicken is just cooked through, another 3 to 5 minutes.
4Serve
Serve
Serve the chicken satay with the peanut sauce on the side for dipping.
Tips
The peanut sauce can be refrigerated for up to 5 days. Rewarm before serving, stirring in a few tablespoons of hot water if it's too thick.
Soaking the bamboo skewers for at least 20 minutes prevents them from burning on the grill.