Description
Delicious and flavorful Chicken Satay marinated in a vibrant blend of coconut aminos, coconut milk, lime, and spices, then grilled to perfection and served with a rich peanut sauce, fresh cilantro, and lime wedges. Perfect for a savory appetizer or main dish with a Southeast Asian twist.
Ingredients
Scale
Marinade
- 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
Chicken
- 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)
- 16 medium Wooden skewers (8 inches long)
- 2 tbsp Olive oil
To Serve
- 1/2 recipe Peanut sauce
- Fresh cilantro
- Lime wedges
- Peanuts (chopped)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, minced garlic, grated ginger, and curry powder until well combined.
- Slice the Chicken: Cut the boneless skinless chicken thighs into long, thin strips about 1 inch wide. Each thigh should yield approximately 4 strips.
- Marinate the Chicken: Place the sliced chicken into a plastic bag. Pour the marinade over the chicken, seal the bag, and toss to coat evenly. Refrigerate for at least 1 hour, preferably 2-4 hours, or up to 24 hours to enhance flavor.
- Soak the Skewers: While the chicken marinates, soak the wooden skewers in cold water for 30 to 60 minutes. This prevents them from burning during grilling.
- Preheat the Grill or Grill Pan: In the last 5-10 minutes of marinating, preheat your grill to medium-high heat for 10-15 minutes or a grill pan with more olive oil for 2-3 minutes.
- Skewer the Chicken: Thread the marinated chicken strips lengthwise onto the soaked wooden skewers. Brush all sides of the skewered chicken with olive oil to prevent sticking and enhance crisping.
- Grill the Chicken Satay: Cook the chicken satay on the preheated grill for 3-5 minutes on each side. Grill until the chicken is crispy and reaches an internal temperature of 170°F (77°C) if using thighs, or 165°F (74°C) if using breasts to ensure safe consumption.
- Serve: Serve the grilled chicken satay hot with peanut sauce on the side, sprinkled with chopped peanuts and fresh cilantro, accompanied by lime wedges for an extra zest.
Notes
- Soaking wooden skewers prevents burning on the grill—don’t skip this step.
- Marinating the chicken longer (up to 24 hours) intensifies the flavors.
- If using chicken breasts, adjust cooking time slightly and check for 165°F internal temperature.
- Use a grill pan if you don’t have outdoor grill access.
- The peanut sauce can be homemade or store-bought depending on preference.
- Always check the internal temperature of poultry to ensure food safety.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
Keywords: chicken satay, grilled chicken satay, peanut sauce chicken, Southeast Asian chicken skewers, grilled chicken skewers, curry marinated chicken
