Chicken Satay Skewers Recipe (with the Whatever Pan) | Best Cookware

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthier fats while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk

Light coconut milk reduces calories, while milk is a common substitute.

Blend together the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste; this should make about 2 cups.

Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.

With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2-3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick for about 5-10 minutes.

Preheat the oven to 425˚F (220˚C). Line the Whatever Pan with parchment paper.

Add the marinated chicken on bamboo skewers, then arrange the skewers so their ends rest on the edges of the Whatever Pan, allowing the chicken to be suspended.

Bake the chicken skewers for 15-20 minutes, until slightly dark brown on the edges and cooked through.

Serve the chicken skewers with the sauce on the side. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Allergens