Thai Chicken Satay Skewers with Peanut Sauce

Chicken Satay Skewers
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup coconut milk
3 garlic cloves, minced
1 tbsp freshly grated ginger
2 tbsp soy sauce
3 tsp yellow curry powder
2 tsp turmeric
1 tbsp brown sugar
1 tbsp fish sauce
2 tbsp oil (avocado, peanut, or canola)
1/2 tsp coarse salt
1/4 tsp freshly ground black pepper
Peanut Sauce
3 tbsp natural peanut butter (see notes)
1 tbsp soy sauce
1 tbsp freshly squeezed lime juice
2 tsp honey
2 tsp chili garlic sauce
1 tsp freshly grated ginger
2-3 tbsp coconut milk
Toppings (optional)
2 tbsp peanuts, chopped
2 tbsp chopped cilantro

Make the Peanut Sauce:
Mix all of the ingredients except the coconut milk together in a small bowl. Whisk in a little of the coconut milk at a time until the sauce reaches your desired consistency. Refrigerate the sauce until just before you cook the chicken, then leave it at room temperature while the chicken cooks.
Marinate the chicken:
In a medium-sized mixing bowl, combine the coconut milk, garlic, ginger, soy sauce, curry powder, turmeric, honey, and fish sauce.
Using a large resealable plastic bag or a large bowl, combine the chicken and marinade, gently mixing it to ensure all surfaces of the chicken pieces are covered (if using a bowl, be sure to use a spoon or tongs for this step – anything but your hands – so the tumeric doesn’t stain your skin). Marinate for at least 2 hours and up to 8 hours, turning the bag occasionally to help distribute the marinade.
Cook the chicken:
Preheat the grill to medium high heat.
Remove the chicken from the refrigerator then drain off and discard the marinade.
Gently pat the chicken dry, then thread the chicken onto skewers. Brush the chicken with the oil and season it with the salt and pepper.
Cook the chicken on the grill until it’s completely cooked through, about 12-15 minutes (cooked chicken should reach an internal temperature of 165F before consuming).
Place the skewers on a serving plate and sprinkle with the peanuts and cilantro (if using). Serve them with the peanut sauce on the side for dipping (you can also just drizzle the sauce over the chicken on the serving plate then add the toppings after).

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