Description
Chicken Satay is a flavorful Southeast Asian dish featuring tender marinated chicken strips grilled on skewers, served with a rich and creamy peanut dipping sauce. This recipe combines coconut milk, soy sauce, and aromatic spices in the marinade to infuse the chicken with a delicious taste, perfectly complemented by the tangy and slightly spicy peanut sauce. Ideal for a quick yet impressive meal, chicken satay showcases a balance of savory, sweet, and spicy flavors.
Ingredients
Scale
For the Chicken Marinade
- 1 ½ pounds boneless skinless chicken breasts, cut lengthwise into thin strips
- ½ cup coconut milk (not low fat)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon curry powder
For the Peanut Dipping Sauce
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 ½ tablespoons brown sugar
- 2 teaspoons Sambal oelek (or sriracha)
- ¼ teaspoon ground ginger
- 3 tablespoons coconut milk (or as needed for consistency)
For Serving
- Chopped peanuts (optional)
- Chopped fresh cilantro (optional)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, curry powder, and minced garlic until fully combined. Add the chicken strips and toss to coat evenly. Cover the bowl and refrigerate for at least one hour or up to eight hours to allow the flavors to meld.
- Make the Peanut Sauce: In a medium bowl, mix the peanut butter, soy sauce, lime juice, brown sugar, Sambal oelek, and ground ginger. Gradually whisk in the coconut milk, adding more as necessary to reach your desired sauce consistency. Chill the sauce until ready to serve.
- Soak the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Assemble the Skewers: Remove the chicken strips from the marinade, allowing excess marinade to drip off. Thread the chicken evenly onto the soaked skewers. Discard any remaining marinade.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 3 to 4 minutes per side, or until the chicken is fully cooked through and has a nice char on the edges.
- Serve: Serve the hot chicken satay skewers alongside the chilled peanut dipping sauce. Garnish with chopped peanuts and fresh cilantro if desired for added texture and flavor.
Notes
- Soaking wooden skewers prevents them from catching fire or burning on the grill.
- Marinating the chicken for longer enhances the flavor and tenderness.
- Adjust the Sambal oelek or sriracha amount to control the heat level of the peanut sauce.
- Coconut milk can be substituted with regular milk or almond milk, but coconut milk adds authenticity and creaminess.
- For a gluten-free version, ensure soy sauce is gluten-free or substitute with tamari.
