Description
Chicken satay is the Southeast Asian street food of marinated, grilled chicken skewers served with a rich peanut dipping sauce. The marinade — coconut milk, turmeric, lemongrass, and cumin — gives the chicken a golden color and fragrant flavor. The peanut sauce is creamy, spicy, and tangy enough to make you eat an unreasonable number of skewers.
Ingredients
Units
- 2 lbs boneless, skinless chicken thighs, cut into long strips
- 1/3 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 cloves garlic, minced
- 1 stalk lemongrass, minced
- Bamboo skewers, soaked
- 1/2 cup creamy peanut butter
- 1/3 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 tablespoon sriracha
- 1 tablespoon warm water
Instructions
- Thread the chicken strips onto soaked bamboo skewers. Mix the marinade: coconut milk, soy sauce, fish sauce, sugar, turmeric, cumin, coriander, garlic, and lemongrass. Pour over the skewers and marinate at least 1 hour.
- Make the peanut sauce: whisk peanut butter, coconut milk, soy sauce, lime juice, brown sugar, sriracha, and warm water until smooth. Adjust consistency with more water if needed.
- Grill or broil the skewers over high heat for 3 to 4 minutes per side until charred and cooked through.
- Serve with the peanut sauce for dipping.
Notes
- Soaking bamboo skewers in water for 30 minutes prevents them from catching fire on the grill.
- The turmeric in the marinade gives the chicken its signature golden-yellow color.
- The peanut sauce keeps refrigerated for a week and works on everything — noodles, vegetables, grilled meat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10
- Sodium: 780
- Fat: 28
- Carbohydrates: 14
- Fiber: 2
- Protein: 42
- Cholesterol: 130