Description
Chicken Satay with Peanut Sauce is a Southeast Asian favorite that’s both flavorful and fun to eat. Originating in Indonesia and popular across Thailand, Malaysia, and Singapore, satay consists of skewered and grilled chicken that’s been marinated in aromatic spices. The smoky, charred meat is served with a creamy, slightly spicy peanut dipping sauce that’s irresistibly addictive. Perfect for cookouts, parties, or a flavorful weeknight dinner, this dish brings the taste of street food into your own kitchen.
Ingredients
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1 ½ lbs (680 g) boneless, skinless chicken thighs or breasts, cut into strips
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Bamboo skewers, soaked in water for 30 minutes
For the Marinade
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp soy sauce
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2 tbsp fish sauce
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2 tbsp brown sugar or palm sugar
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1 tbsp curry powder
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1 tsp ground coriander
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1 tsp ground turmeric
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2 tbsp vegetable oil
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Juice of 1 lime
For the Peanut Sauce
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1/2 cup creamy peanut butter
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2 tbsp soy sauce
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1 tbsp fish sauce
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1 tbsp brown sugar
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1 tbsp red curry paste (or sambal oelek for spiciness)
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1 garlic clove, minced
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1 tsp fresh ginger, grated
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1 cup coconut milk
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Juice of 1 lime
Instructions
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In a large bowl, combine garlic, ginger, soy sauce, fish sauce, brown sugar, curry powder, coriander, turmeric, vegetable oil, and lime juice. Mix well.
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Add chicken strips to the marinade, toss to coat, and refrigerate for at least 1 hour, preferably overnight.
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Thread marinated chicken onto soaked skewers.
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Heat a grill or grill pan over medium-high heat. Cook skewers for 8–10 minutes, turning occasionally, until chicken is cooked through and lightly charred.
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Meanwhile, make the peanut sauce: In a saucepan, combine peanut butter, soy sauce, fish sauce, brown sugar, red curry paste, garlic, ginger, and coconut milk. Stir over medium heat until smooth and slightly thickened, about 5 minutes. Stir in lime juice before serving.
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Serve chicken satay hot with peanut sauce on the side for dipping.