Chicken Satay with Coconut Marinade and Peanut Sauce Recipe
Introduction
Chicken Satay is a flavorful and juicy grilled dish that brings the vibrant tastes of Southeast Asia to your table. Marinated in a fragrant blend of coconut milk, lime, and spices, these skewered chicken strips are perfect for a delicious appetizer or main course.
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
- Lime wedges
- Peanuts, chopped
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, cutting each thigh into approximately 4 strips.
- Step 3: Place the chicken strips in a plastic bag, pour the marinade over, seal the bag, and toss to coat evenly. Refrigerate for at least 1 hour, preferably 2 to 4 hours, or up to 24 hours for maximum flavor.
- Step 4: While the chicken marinates, soak the wooden skewers in cold water for 30 to 60 minutes to prevent them from burning during grilling.
- Step 5: About 5 to 10 minutes before the chicken is done marinating, preheat your grill to medium-high heat for 10 to 15 minutes, or heat a grill pan with a little oil over medium-high heat for 2 to 3 minutes.
- Step 6: Thread the marinated chicken strips lengthwise onto the soaked skewers and brush all sides lightly with olive oil.
- Step 7: Grill the chicken satay for 3 to 5 minutes on each side until the chicken is crispy and cooked through. The internal temperature should reach 170°F (77°C) for thighs or 165°F (74°C) if using chicken breasts.
- Step 8: Serve the chicken satay hot with peanut sauce, chopped peanuts, fresh cilantro, and lime wedges on the side for squeezing.
Tips & Variations
- Use chicken breasts for a leaner option, but keep an eye on the cooking time as they can dry out more easily.
- Marinate the chicken overnight for deeper flavor.
- Try adding a pinch of chili flakes or a splash of sriracha to the marinade for extra heat.
- Serve with cucumber salad or jasmine rice for a complete meal.
Storage
Store leftover cooked chicken satay in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The peanut sauce can also be refrigerated separately for up to a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use wooden skewers without soaking them first?
Soaking wooden skewers in water prevents them from burning on the grill. Skipping this step may cause the skewers to char or ignite, so it’s best not to skip soaking.
What can I substitute for coconut aminos if I don’t have any?
Low sodium soy sauce works well as a substitute for coconut aminos, providing a similar savory flavor to the marinade.
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Chicken Satay with Coconut Marinade and Peanut Sauce Recipe
- Total Time: 1 hour 25 minutes (including marinating time)
- Yield: 4 servings 1x
- Diet: Halal
Description
A flavorful and aromatic Chicken Satay recipe featuring tender marinated chicken thighs grilled to perfection, served with a delicious peanut sauce and garnished with fresh cilantro, lime wedges, and chopped peanuts. Perfect for a flavorful appetizer or main dish inspired by Southeast Asian cuisine.
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 Satay
- 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 chicken thighs into long, thin strips about 1 inch wide. Each thigh should yield approximately 4 strips, ensuring even cooking on the grill.
- Marinate the Chicken: Place the sliced chicken into a resealable plastic bag. Pour the marinade over the chicken, seal the bag, and toss to coat all pieces thoroughly. Refrigerate for at least 1 hour, ideally 2 to 4 hours, but no longer than 24 hours for best flavor and texture.
- Soak the Skewers: While the chicken marinates, soak the wooden skewers in cold water for 30 to 60 minutes to prevent them from burning during grilling.
- Preheat the Grill: About 10 to 15 minutes before cooking, preheat your grill to medium-high heat. If using a grill pan, heat it with some added olive oil for 2 to 3 minutes instead.
- Thread the Chicken: Thread the marinated chicken strips lengthwise onto the soaked skewers. Brush each skewer generously with olive oil on all sides to promote crisping and prevent sticking.
- Grill the Chicken Satay: Place the skewers on the grill and cook for 3 to 5 minutes per side, turning once. Grill until the chicken’s internal temperature reaches 170°F (77°C) for thighs, or 165°F (74°C) if using chicken breasts, and the exterior is crisp and lightly charred.
- Serve: Remove the chicken satay from the grill. Serve immediately with peanut sauce, garnished with chopped peanuts, fresh cilantro, and lime wedges for squeezing over the top.
Notes
- Marinate the chicken longer, up to 24 hours, for deeper flavor infusion.
- Soaking skewers is essential to keep them from burning on the grill.
- Use a meat thermometer to ensure chicken is safely cooked but still juicy.
- Peanut sauce can be homemade or store-bought to save time.
- If a grill isn’t available, a grill pan or broiler can be used as alternatives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
Keywords: Chicken Satay, Grilled Chicken Skewers, Peanut Sauce, Southeast Asian Chicken, Curry Chicken Skewers
