Thai Chicken Satay Skewers
Marinated chicken strips threaded on skewers and grilled until charred and juicy, served with a creamy homemade peanut dipping sauce. Plan ahead: marinate the chicken at least 2 hours, or up to overnight.
Ingredients
- 2 lbs boneless skinless chicken breasts, thinly sliced
- 1/2 cup full-fat coconut milk
- 2 tsp lemongrass paste (or 1 stalk minced)
- 1/2 tsp ground turmeric
- 2 tsp curry powder
- 2 tbsp fish sauce
- 2 tsp light brown sugar
- 3 cloves garlic cloves, minced
- 1/2 cup creamy peanut butter
- 1/2 cup full-fat coconut milk (for sauce)
- 2 tbsp soy sauce (or tamari)
- 2 tbsp fresh lime juice
- 2 tsp honey
- 1 tsp sriracha
- 1 tsp fresh ginger, grated
- 12 wooden or bamboo skewers, soaked 30 min
Instructions
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1
Combine 1/2 cup full-fat coconut milk, 2 tsp lemongrass paste (or 1 stalk minced), 1/2 tsp ground turmeric, 2 tsp curry powder, 2 tbsp fish sauce, 2 tsp light brown sugar, and 3 cloves minced garlic cloves in a bowl. Add 2 lbs thinly sliced boneless skinless chicken breasts and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
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2
Make the peanut sauce: combine 1/2 cup creamy peanut butter, 1/2 cup full-fat coconut milk (for sauce), 2 tbsp soy sauce (or tamari), 2 tbsp fresh lime juice, 2 tsp honey, 1 tsp sriracha, and 1 tsp grated fresh ginger in a small saucepan over medium-low heat. Whisk until smooth and warmed through, 3-4 minutes. Set aside.
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3
Thread the marinated chicken strips onto 12 soaked 30 min wooden or bamboo skewers, weaving the chicken back and forth on each skewer.
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4
Preheat grill or grill pan to medium-high heat and oil the grates. Grill skewers 3-4 minutes per side, until the chicken is charred in spots and reaches an internal temperature of 165°F (74°C).
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5
Serve immediately with the peanut dipping sauce.