Chicken Satay With Peanut Sauce

You can easily switch up your supper routine with this chicken satay with peanut sauce. This dish calls for marinating chicken thighs in a mixture of spices, brown sugar, soy sauce, and coconut milk. They are then served with a delectable handmade peanut sauce after being cooked.

The chicken thighs for this Thai chicken satay must marinate for at least two hours, but the marinade is quite easy to prepare, and the chicken cooks rather quickly. Furthermore, making the peanut sauce is quite simple.

Serve the peanut sauce-topped chicken satay as an appetizer, or serve it with steamed veggies and a side of jasmine rice for a full dinner the whole family will love.

Table of Contents

CHICKEN SATAY INGREDIENTS

2 pounds Chicken Thighs, boneless, skinless and cut into roughly 2 inch pieces
¼ cup Soy Sauce, low sodium
¼ cup Coconut Milk, unsweetened
2 tablespoons Brown Sugar
2 Garlic Cloves, grated or minced
½ teaspoon Turmeric
½ teaspoon Ginger Powder
½ teaspoon Salt
½ teaspoon Coriander
¼ teaspoon Crushed Red Pepper

PEANUT SAUCE INGREDIENTS

½ cup Peanut Butter, smooth
½ cup Coconut Milk, unsweetened
¼ cup Brown Sugar
2 tablespoons Soy Sauce, low sodium
½ tablespoon Fresh Lime Juice
½ a Garlic Clove, grated or minced
¼ teaspoon Ginger Powder
¼ teaspoon Turmeric
Pinch Crushed Red Pepper

You will also need For Chicken Satay With Peanut Sauce

8-10 Bamboo Skewers (10-12 inches)
Grill Spray, to reduce sticking

PREP WORK

This is a tasty meal that requires some preparation. The marinade must be made and the chicken must be marinated. After that, create a homemade peanut sauce. Fortunately, everything can be done rather simply.

Since the chicken needs to marinade for a bit to get the finest flavor, we’ll start with it. Start it at least two hours before you plan to grill. The chicken thighs will be extremely tender and tasty if you marinade them the night before and refrigerate them for the entire night.

Roughly chop the skinless, boneless chicken thighs into 2-inch pieces, then transfer them to a large dish or zip-top bag.
Next, combine the coconut milk, soy sauce, brown sugar, chopped garlic, ginger powder, turmeric, coriander, and crushed red pepper in a bowl to create the marinade. Toss to mix thoroughly with a fork or little whisk.

Tip: Grate your garlic with a microplane. They grate easily into the bowl or container, making them quite handy. Not a sopping cutting board, and no dramma.

Toss the chicken thoroughly to ensure it is fully coated after adding the marinade. Once the zip-top bag is securely closed, give the chicken a little massage to ensure the marinade is well distributed.

In case it leaks, put the bag on a skillet or plate or cover the bowl with plastic wrap. Chill the chicken for a minimum of two hours, or up to overnight.

HOW TO MAKE PEANUT SAUCE

Use a blender or a small blender (such as a Nutribullet) to combine all the ingredients for the peanut sauce.

Blend until smooth sauce is achieved and all ingredients are blended. Repeatedly combine after scraping down the edges with a rubber spatula.

Pour the peanut sauce into a dish or other serving container. The sauce can be prepared in advance and kept chilled until needed. Two items:

Put a lid on the sauce or wrap it in plastic wrap.
Take it out of the fridge a little before using to remove the chill, and give it a good stir to loosen.

HOW TO MAKE CHICKEN SATAY

For this chicken satay, use bamboo skewers (10–12 inches long). To keep them from burning on the grill, soak them before usage. After setting the bamboo skewers on a shallow baking dish or sheet pan, fill them with water. To prevent the skewers from catching fire on the barbecue, soak them for thirty to sixty minutes.

Take out of the water the bamboo skewers. Put around five pieces of chicken on each skewer. Because the chicken thigh pieces will have an uneven shape, skewer any loose portions to ensure they are securely fastened. Transfer to a skillet or platter, then continue with the leftover chicken.

Discard any leftover marinade.

GRILL THE CHICKEN

To keep the barbecue grates from sticking, mist them with grill spray. Turn the chicken satay a couple of times while grilling it over medium heat. Cook until they are well cooked and have become a golden brown on both sides.

The chicken is boneless and sliced into little pieces, so grilling it should take around 12 to 15 minutes. Verify that the meat is no longer pink and that the juices flow clear when punctured with a fork or knife. At its thickest point, the inside temperature should be at least 165°F. To be sure, use an instant read thermometer.

Serve the prepared peanut sauce beside the chicken satay. Yields 8–10 Skewers

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