Description
Smoky grilled chicken skewers marinated in coconut milk, lemongrass, and warm spices bring authentic Thai street food flavor to your kitchen. Juicy chicken pairs perfectly with the creamy peanut sauce, creating a balance of sweet, salty, and spicy notes. This recipe delivers tender meat with a caramelized surface and irresistible aroma, ideal for cookouts or weeknight dinners. For another bold flavor pairing, try it alongside our Creamy Gochujang Pasta Sauce Recipe.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs (cut into long strips)
- 1 cup coconut milk (full-fat, well stirred)
- 2 tbsp Thai red curry paste (adjust to spice preference)
- 1 tbsp brown sugar (lightly packed)
- 1 tbsp fish sauce
- 1 stalk lemongrass (tender inner part minced)
- 2 cloves garlic (finely grated)
- 1 tsp ground turmeric
- 1 tbsp vegetable oil (for grilling)
- 12 bamboo skewers (soaked in water 30 minutes)
- ½ cup creamy peanut butter (natural or regular)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ cup coconut milk (for peanut sauce)
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp brown sugar (for sauce)
- 1 tsp chili paste (optional, for heat)
- 2 tbsp chopped roasted peanuts (for garnish)
- 2 tbsp chopped cilantro (for garnish)
Instructions
- Prepare skewers: Soak bamboo skewers in water for 30 minutes to prevent burning while grilling.
- Make the marinade: In a bowl combine 1 cup coconut milk, curry paste, brown sugar, fish sauce, lemongrass, garlic, and turmeric until smooth.
- Marinate chicken: Add chicken strips to the marinade, toss well, cover, and refrigerate for at least 2 hours (up to 8 hours) for deep flavor.
- Preheat grill: Preheat an outdoor grill or stovetop grill pan to 400°F for 10 minutes. Lightly oil the grates to prevent sticking.
- Skewer chicken: Thread marinated chicken strips flat onto soaked skewers, leaving space at ends for handling.
- Grill first side: Place skewers on hot grill, cook for 4 minutes per side until golden brown marks appear and edges start to crisp.
- Flip and finish: Turn skewers and continue grilling another 4–5 minutes or until internal temperature reaches 165°F and juices run clear.
- Make peanut sauce: In a small saucepan over medium heat, whisk ½ cup coconut milk, peanut butter, soy sauce, rice vinegar, lime juice, brown sugar, and chili paste. Heat for 3–4 minutes, stirring until smooth and glossy.
- Check consistency: Sauce should coat a spoon lightly; if too thick, whisk in 1–2 tbsp warm water until creamy.
- Serve: Arrange hot skewers on a platter, drizzle or serve with peanut sauce on the side, and sprinkle chopped peanuts and cilantro for garnish.
- Optional broiler finish: For extra char, broil at 450°F for 1 minute until edges darken slightly without burning.
Notes
- Substitute almond butter or sunflower seed butter for peanut butter for a nut-free version.
- Make ahead: Marinate chicken up to 24 hours or freeze raw marinated chicken for up to 2 months.
- Storage: Store cooked satay and sauce separately in airtight containers in the refrigerator for up to 3 days.
- Reheat: Warm chicken in a 350°F oven for 10 minutes or microwave on medium power for 1 minute; heat sauce gently on stovetop over low until smooth.
- Serving suggestion: Serve with jasmine rice, cucumber salad, or as appetizers at a barbecue.
- For indoor cooking, use a cast-iron grill pan preheated to 400°F and cook with kitchen ventilation on.
- Leftover sauce works as a dip for vegetables or as dressing for noodles.
Nutrition
- Array