Description
Sizzling chicken satay dances with Malaysian street food magic, bringing bold flavors to life. Succulent grilled skewers paired with zesty peanut sauce promise you a culinary journey that sparks pure delight.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless skinless chicken breasts or thighs, cut into thin strips
Marinade and Flavor Enhancers:
- ½ cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (optional)
- 2 cloves garlic, minced
Additional Items:
- Skewers (wooden or metal)
Spicy Peanut Sauce Ingredients:
- ½ cup creamy natural peanut butter
- ½ cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- ½ teaspoon crushed red pepper flakes or sriracha (adjust to taste)
- ¼ cup water (to thin, as needed)
Instructions
- Craft a zesty marinade by blending coconut milk, curry powder, turmeric, soy sauce, brown sugar, fish sauce, and minced garlic in a mixing bowl. Thoroughly coat chicken pieces, ensuring complete coverage, and refrigerate for 1-4 hours to infuse deep flavors.
- Create the peanut sauce by gently heating peanut butter, coconut milk, red curry paste, soy sauce, brown sugar, lime juice, and chili flakes in a saucepan. Whisk continuously until the mixture transforms into a smooth, glossy consistency, adjusting thickness with water as needed.
- Prepare wooden skewers by soaking them in water to prevent charring during cooking. Carefully thread marinated chicken strips onto each skewer, ensuring even distribution.
- Heat grill or grill pan to medium-high temperature, lightly lubricating the cooking surface. Position skewered chicken and cook for 3-4 minutes on each side, achieving a golden-brown exterior and ensuring chicken is completely cooked through.
- Present the satay on a serving platter, accompanied by the vibrant peanut dipping sauce. Optional garnishes include fresh cilantro, zesty lime wedges, or crushed peanuts for added texture and visual appeal.
Notes
- Enhance marinade absorption by scoring chicken lightly with shallow cuts before marinating, allowing flavors to penetrate deeper.
- Adjust spice levels in peanut sauce by adding more or less red curry paste and chili flakes to suit personal heat preferences.
- Prevent dry chicken by not overcooking; use meat thermometer to check internal temperature reaches 165°F without charring exteriorly.
- Convert recipe to gluten-free by replacing soy sauce with tamari or coconut aminos, ensuring all ingredients meet dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 100 mg