Mains, Fixins' & Sweets

Grilled Chicken Satay with Peanut Sauce

chicken satay headerI’ve been on an Indian, Thai food kick lately. Turmeric, Garaham Masala, and Coconut Milk have been calling my name!

I just love the color this chicken marinade gives, and of course it is packed full of delicious flavor. The chicken is grilled which adds a smoky char then topped with a spicy peanut sauce all over a bed of rice. I’m drooling while writing this. You think my family would be okay eating the same thing two nights in a row?

Okay, enough of me raving…

chicken satay ingredients.jpgRoundup: boneless skinless chicken breasts or thighs ( I used thighs), fish sauce, soy sauce, siracha, honey, peanut butter, coconut milk (full fat, duh!) red curry paste, garlic, lime, turmeric, dried ginger, chicken broth and fresh cilantro. Where are my chicken broth and cilantro?!


marinate mixed.jpgIn a big ol’ bowl for marinating. Combine coconut milk, fish sauce, red curry paste, chopped cilantro, ground turmeric, salt and pepper. Give it a good whisk. Cut your chicken into strips and toss it into the marinade. Let it marinate for at least 4 hours. I usually do this in the morning so it gets a good 8 hours.

Chicken satay skweered.jpgWhen you’re to make dinner take the chicken and thread it onto your skewers. If you’re using wooden skewers soak them in water for at least 3o minutes to avoid them burning. Let your chicken come up to room temp while you get your grill going and heated to high. Also, while you wait make your peanut sauce! Combine chicken broth, peanut butter, honey, chili sauce, dried ginger and minced garlic in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temp.


Chicken satay start grilling.jpgOnce your grill is nice and hot toss the chicken skewers on. Cook 2-3 minutes per side, you want a nice little char on them. Once they’re cooked through take them off and let them rest for a few minutes.

chicken satay finished

Serve chicken over a bed of rice, topped with peanut sauce, some diced cilantro and lime wedges on the side.



1/2 cup light coconut milk

1 tablespoon fish sauce

2 teaspoons red curry paste

1 tablespoon chopped cilantro

1/2 teaspoon ground turmeric

1/2 tsp kosher salt

black pepper, to taste

1 -1/4 pounds boneless, skinless chicken

lime wedges, for garnish

1 tbsp chopped cilantro, for garnish


1/3 cup chicken broth

2 tbsp peanut butter

1 tbsp soy sauce

2 tsp honey

1 tsp Sriracha chili sauce

1 tsp dried ginger

1 small clove garlic, minced
In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.

Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.




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