Chicken Satay with Peanut Dip, marinated in the most delicious coconut and curry sauce, then grilled to perfection and served with a mouthwatering peanut dip. You will love it!
If you’ve never had peanut butter, you’re in for a treat. It can only be described as a match made in heaven. It’s the perfect blend of sweet and savory, and we just can’t get enough of it. The marinade in this recipe alone is great, but add this peanut dip for extra. This is one of those things that you have to trust us. But don’t worry, we know you’ll be addicted!
Chicken Satay with Peanut Sauce is not an authentic Thai recipe, but a typical American version of a Thai takeout restaurant. Stay At Home Chef uses ingredients that are readily available to most people in the US and Canada, making it easy for anyone to sample world cuisine, even if they have limited travel opportunities or limited access to local ingredients.
fish sauce:
Fish sauce adds to the balance of flavors and we highly recommend adding it. However, you can substitute it for 1 extra tablespoon of soy sauce.
coconut milk:
You will want to use canned full fat coconut milk in this recipe. Coconut milk in the refrigerated plant milk section of the grocery store just won’t work.
Chicken Cut Options:
We know that when it comes to chicken breasts and thighs, there are strong opinions. You can use whatever you like, both options will taste amazing! If you do use chicken thighs, be sure to cook them until the internal temperature reaches 175°F. The extra cooking time to reach a higher temperature makes it chew better. For more chicken cut options, this marinade will also taste great on wings and drumsticks. try it!
Cooking options for Chicken Satay with Peanut Sauce:
We’ve always loved the smell of grilling, but you can always cook indoors on the stovetop in a heavy-duty skillet or griddle.
oven: Preheat oven to 450°F. Prepare recipe as usual. Grill the kebabs on a lightly greased baking sheet for 12-15 minutes, turning halfway through, then cook on high for 3-4 minutes to brown the edges.
stove: Alternatively, you can make kebabs on the stovetop using a griddle or heavy frying pan. Just like a grill, you need to preheat your skillet to high heat. Bake the roast in a pan over high heat for about 10 minutes, until the meat is cooked through, rotating every few minutes. Be careful not to overcrowd the pan.
Service suggestion:
Jasmine or coconut rice pairs well with this dish as well as your favorite steamed vegetables.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the refrigerator for up to a week. When reheating, remove chicken from skewers and place in an oven-safe dish. Bake in an oven preheated to 350 degrees until warmed through.
If you liked this recipe, you might be interested in these other delicious Asian-inspired recipes:
watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.
Chicken Satay with Peanut Dip, marinated in the most delicious coconut and curry sauce, then grilled to perfection and served with a mouthwatering peanut dip. You will love it!
raw material
- 2 pound Boneless Skinless Chicken Breasts (or thigh)
- 1 cup coconut milk
- 1/4 cup lime juice juice of 1 lime
- 2 tablespoon i am willow
- 2 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon yellow curry powder
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 12 Bamboo stick (Soak in water for 30 minutes)
- coriander chopped garnish
peanut butter
- 3/4 cup coconut milk
- 1/2 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup lime juice (about 2 limes)
- 1 tablespoon red curry paste
- 1 tablespoon Chili Garlic Sauce
instruct
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Cut chicken into about 2-inch cubes. You can also cut the chicken into 2-inch wide strips if you prefer.
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In a mixing bowl, whisk together coconut milk, lime juice, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, and ginger. Stir until well combined. Add chicken and refrigerate for at least 1 hour, or up to 12 hours.
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Skewer chicken onto moistened skewers leaving a small 1/8-inch gap between skewers.
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Roast the chicken over medium-high heat until the exterior is darkened and browned and the chicken is firm and reaches an internal temperature of 165°F, about 10 minutes. Butter occasionally, if desired.
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Garnish with chopped cilantro and a little peanut butter.
peanut butter
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In a medium mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic paste, and lime juice. Blend until smooth, adding 1/4 cup of water if you want the sauce to be a little thinner. Will keep in an airtight container in the refrigerator for up to a week.
notes
hint: Using full-fat canned coconut milk in this recipe is preferred and will result in thicker marinades and sauces.
Calories: 526kcal | carbohydrate: 42G | protein: 12G | fat: 38G | Saturated fat: twenty twoG | sodium: 1137mg | Potassium: 555mg | fiber: 3G | sugar: 32G | Vitamin A: 1788unit | Vitamin C: 11mg | calcium: 80mg | iron: 5mg