Ingredients

1/2 cup Coconut aminos (or low sodium soy sauce)

1/4 cup Full-fat coconut milk

1 tbsp Fish sauce

1 tbsp Lime juice

1 tsp Lime zest

4 cloves Garlic, minced

1 tsp Fresh ginger, grated

2 tsp Curry powder

1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)

16 medium Wooden skewers (about 8 inches long)

2 tbsp Olive oil

1/2 recipe Peanut sauce

Fresh cilantro, for garnish

Lime wedges, for serving

Chopped peanuts, for garnish

Instructions

Step 1: In a medium bowl, whisk together coconut aminos, coconut milk, fish sauce, lime juice, lime zest, garlic, ginger, and curry powder until well combined.

Step 2: Slice the chicken thighs into long, thin strips about 1 inch wide. Each thigh should yield approximately 4 strips.

Step 3: Place the chicken strips in a plastic bag and pour the marinade over them. Seal the bag and toss to coat the chicken evenly. Refrigerate for at least 1 hour, ideally 2-4 hours, or up to 24 hours for deeper flavor.

Step 4: Soak the wooden skewers in cold water for 30 to 60 minutes to prevent burning during grilling.

Step 5: About 5-10 minutes before grilling, preheat your grill to medium-high heat for 10-15 minutes, or heat a grill pan with a little oil over medium-high for 2-3 minutes.

Step 6: Thread the marinated chicken strips lengthwise onto the soaked skewers. Brush all sides with olive oil to help crisp the exterior.

Step 7: Grill the chicken satay for 3-5 minutes per side until crispy and cooked through. Chicken thighs should reach an internal temperature of 170°F (77°C); if using breasts, cook to 165°F (74°C).

Step 8: Serve hot with peanut sauce, garnished with chopped peanuts, fresh cilantro, and lime wedges for squeezing.

Tips & Variations

Substitute coconut aminos with low sodium soy sauce for a gluten-friendly option.

For extra smoky flavor, add a dash of smoked paprika or char the chicken over charcoal.

Swap chicken thighs for breasts if you prefer leaner meat, adjusting cooking time accordingly.

Use metal skewers if you plan to cook inside under the broiler for even heat distribution.

Serve with a side of cucumber salad or jasmine rice for a complete meal.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well but tend to cook faster and can dry out more easily. Monitor the internal temperature closely and aim for 165°F (74°C) for best results.

How do I make the peanut sauce?

Peanut sauce typically includes peanut butter, coconut milk, soy sauce or coconut aminos, lime juice, garlic, and a touch of sweetness like honey or sugar. Whisk together these ingredients to your taste or follow a trusted peanut sauce recipe.