How To Make Chicken Satay with Homemade Peanut Dipping Sauce

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.

Start by making the marinade in a small container.

Add 5 ounces of plain Greek yogurt to the container.

Add 1 teaspoon of curry powder and 1/2 teaspoon of cumin to the yogurt.

Add 2 teaspoons of crushed garlic and one small chopped shallot.

Add 3 teaspoons of ginger in a tube or a 1-2 inch piece of grated ginger.

Mix all the marinade ingredients well using your hands.

Cut 1 pound of boneless chicken thighs or breasts into about 1-inch cubes.

Mix the chicken with the marinade thoroughly, using your hands to ensure it's well coated.

Marinate the chicken in the fridge for at least 6 hours or overnight.

To make the peanut sauce, add 1 cup of coconut milk to a medium saucepan.

Add 1 teaspoon of ginger, 1 teaspoon of garlic, 2 tablespoons of brown sugar, 2 tablespoons of soy sauce, and 1 tablespoon of rice wine vinegar to the saucepan.

Add 4 tablespoons of creamy peanut butter to the mixture.

Let the peanut sauce come to a simmer until it thickens, stirring occasionally.

If the sauce is too thick, add a tiny bit of water to adjust the consistency.

After the sauce cools, it should have a runny peanut butter consistency.

Remove the marinated chicken from the fridge and place it on a sprayed rack on a baking sheet.

Broil the chicken for exactly 7 minutes without flipping it over.

After broiling, the chicken should have brown crispy bits on one side.

Optionally, place the chicken back on skewers for presentation.

Squeeze fresh lime juice over the chicken before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens