The Best Chicken Satay with Bonus Peanut Sauce Recipe | Food Wishes

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a healthier fat profile, while sunflower seed butter is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, and evaporated milk is often less expensive.

In a bowl, combine jarred red curry paste and curry powder.

Add salt and both white and brown sugar to the mixture.

Pour in a touch of Asian fish sauce and full fat coconut milk.

Whisk the marinade thoroughly until well mixed.

Cut boneless skinless chicken thighs into uniform pieces: cut the smaller side in half and cut the larger side into quarters to yield six pieces.

Transfer the chicken pieces into the marinade and mix thoroughly to coat.

Wrap the marinated chicken and refrigerate for about two hours.

Soak bamboo skewers in water to prevent burning on the grill.

Prepare the peanut sauce by mixing smooth peanut butter with coconut milk, crushed garlic, brown sugar, soy sauce, Asian fish sauce, lime juice, and sesame oil.

Adjust the peanut sauce texture with a splash of water if needed and refrigerate until ready to use.

After marination, skewer the chicken pieces onto soaked bamboo skewers, ensuring they are not tightly packed.

Prepare a charcoal grill and wait until the coals are ashy white and hot.

Brush the grill grates lightly with oil and place the skewers on the grill.

Grill the chicken skewers for about four to five minutes per side, checking for doneness by ensuring the meat firms up and springs back to touch or by using a thermometer to check for 155-160°F.

Once cooked, remove the skewers from the grill and transfer to a serving plate.

Serve the chicken satay with fresh lime and peanut sauce, garnished with sliced hot red chilies, chopped roasted peanuts, and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens