Thai Chicken Satay with Peanut Dipping Sauce Recipe
This Thai Chicken Satay recipe features tender, marinated chicken pieces grilled to perfection on bamboo skewers and served with a flavorful homemade peanut dipping sauce. A perfect appetizer or main dish that combines aromatic spices, creamy coconut milk, and the rich taste of traditional Thai seasonings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes (including marinating time)
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
Ingredients
For the Chicken Satay
- 1 1/2 pounds boneless skinless chicken breast or chicken thighs, cubed into bite-sized pieces
- 1/2 cup coconut milk
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 3 tablespoons light brown sugar
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin
- 1 tablespoon cilantro, chopped
- Wooden bamboo skewers, soaked in water for 30 minutes
- Cilantro for garnish (optional)
- Lime wedges for garnish (optional)
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- Juice of 1 whole lime
- 1 teaspoon sesame oil
- 1 teaspoon red curry paste
- 1 teaspoon sriracha
- 2 tablespoons water
Instructions
- Marinate the Chicken: Add the cubed chicken, coconut milk, minced garlic, minced ginger, fish sauce, red curry paste, light brown sugar, low sodium soy sauce, ground turmeric, ground cumin, and chopped cilantro to a large Ziploc bag. Seal the bag and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse the chicken.
- Prepare the Grill and Skewers: Pre-soak wooden bamboo skewers in water for at least 30 minutes to prevent burning. When ready to cook, preheat your grill to medium-high heat.
- Thread the Chicken: Remove the chicken pieces from the marinade and thread them evenly onto the soaked bamboo skewers, ensuring each skewer has a good amount of chicken pieces spaced slightly apart for even cooking.
- Grill the Chicken: Place the skewers on the preheated grill and cook for approximately 4 to 5 minutes on each side, or until the chicken is cooked through and has a nice charred edge. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Make the Peanut Dipping Sauce: While the chicken grills, add the creamy peanut butter, minced garlic, minced ginger, low sodium soy sauce, light brown sugar, lime juice, sesame oil, red curry paste, sriracha, and water to a food processor. Pulse until smooth and well combined. Alternatively, mix all ingredients vigorously in a medium bowl with a whisk until fully incorporated. Set aside.
- Serve: Arrange the grilled chicken satay skewers on a serving platter. Garnish with fresh cilantro and lime wedges if desired. Serve warm with the peanut dipping sauce on the side for dipping.
Notes
- For juicier chicken, marinate overnight.
- If you don't have a grill, you can cook the skewers under a broiler or on a stovetop grill pan.
- Soaking skewers is important to prevent them from burning on the grill.
- Adjust the spiciness of the peanut sauce by adding more or less sriracha according to your taste.
- Chicken thighs can be used as a more flavorful alternative to chicken breasts.
