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
