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–+ servings
chicken satay skewers with a side of peanut sauce .
5 from 1 vote

Chicken Satay with Peanut Sauce

An Easy Chicken Satay recipe with homemade peanut sauce is a classic Thai appetizer recipe with the most delicious sweet, spicy, and umami flavors!
Author Diana
Servings 12 skewers
Prep Time 10 minutes
Cook Time 12 minutes
marinating time 30 minutes
Total Time 52 minutes

Equipment

Ingredients

Chicken:

  • 1 ½ pounds (675 g) chicken thighs diced into bite-sized pieces
  • 1 tablespoon red curry paste
  • 2 teaspoons (10 ml) fish sauce
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon granulated sugar
  • 1 tablespoon (15 ml) vegetable oil or avocado oil

Sauce:

  • ½ cup (120 g) crunchy peanut butter
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) coconut milk canned
  • 2 tablespoons red curry paste
  • 2 teaspoons (10 ml) soy sauce
  • 1 teaspoon (5 ml) fish sauce
  • ½ teaspoon granulated sugar

Instructions

  • Marinate the Chicken: In a bowl, combine the diced chicken with red curry paste, fish sauce, salt, turmeric, and sugar.
  • Mix everything thoroughly to coat the chicken.
  • Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 24 hours for better flavor.
  • Soak wooden skewers in water for at least 30 minutes before you plan to grill them.
  • Make the Sauce: In a small saucepan over medium heat, combine peanut butter, water, coconut milk, red curry paste, soy sauce, fish sauce, and sugar.
  • Whisk the ingredients until smooth and fully combined.
  • Cook the sauce for 3-4 minutes, or until it reaches a pourable consistency. If the sauce is too thick, add a little water to adjust the consistency.
  • Cook the Chicken: Thread the marinated chicken pieces onto soaked wooden skewers.
  • Preheat a grill pan or outdoor grill to medium-high heat. If using a grill pan, add oil to the pan. If using an outdoor grill, clean and lightly oil the grill grates.
  • Place the chicken skewers on the preheated grill or pan.
  • Cook for 3-4 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C).
  • Serve the cooked chicken skewers with the prepared peanut sauce. Garnish with chopped cilantro, crushed peanuts, and sliced red onion, if desired.

Video

Notes

  • For more flavor, try adding freshly grated ginger and/or minced garlic to the marinade.
  • If the sauce is too thick, whisk in a little bit of water to thin it out. You want the peanut sauce to be pourable.
  • Soak the skewers. If you're using wooden or bamboo skewers, they need to be wet when you add them to the grill or pan. Soak them in water for an hour or so before threading the chicken onto them.
  • Choose your cooking method. These chicken skewers can be grilled outdoors or on a grill pan on the stove. If you don't have a grill pan, a regular cast-iron skillet can also work just fine. Chicken satay skewers can also be made in the oven! Broil them for 5 or 6 minutes, or until browned and cooked through.
  • To Store: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to avoid overcooking the chicken. 

Nutrition

Serving: 1skewer with sauce | Calories: 214kcal | Carbohydrates: 3g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 465mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/chicken-satay-recipe/