Chicken Satay (very simple, served with peanut sauce)

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i like juicy Grilled Chicken Thighs or grilled chicken breast, but when I want something more interesting, this Thai dish Chicken Satay Recipe Peanut butter is my go-to.Tender marinated chicken with creamy nuts is unbeatable peanut butter. Plus, food on a stick is always more fun. Who knew this Asian-inspired experience was so easy to recreate at home?

What is Chicken Satay?

Chicken satay consists of chicken skewers marinated in coconut milk and spices, grilled to perfection, and smothered in a peanut sauce. Although it originated in Indonesia, you can find it in street food markets in Thailand, Malaysia, and other parts of Southeast Asia.

Ingredients and Substitutes

This section explains how to choose the best ingredients for chicken satay, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

Chicken Satay Marinade:

• coconut aminos – This is the base of the marinade.Coconut Aminos is my natural product of choice soy sauce substitutebut low-sodium soy sauce or soy sauce will work too.
• full fat coconut milk – Provides a rich, creamy and fuller flavor to the marinade while tenderizing the chicken satay.
• fish sauce – Adds umami.I love this brand, gluten free, no artificial ingredients or sugar. If you need a substitute, Worcestershire sauce will work too, but it won’t taste quite the same.
• lime – The acid helps tenderize the chicken and adds a subtle tangy flavor. You need lime juice and lime zest, so fresh limes work best over bottled limes. Lemon juice and lemon zest can be used as substitutes. You can also add a teaspoon of lemongrass if you like.
• garlic – I use fresh minced garlic, but 2 tsp canned minced garlic or 1/2 tsp garlic powder will work.
• minced ginger – Adds a fresh, piquant and slightly spicy flavor that complements other marinade ingredients. You can substitute a pinch of grated ginger if you like.
• Curry powder – I used yellow curry powder, but you can also try red curry powder, green curry powder, or even madras curry powder. Turmeric powder is also a great addition.

Variations: Add sweetness or heat!

• sweetness – Many chicken satay recipes add brown sugar to the marinade, but when I want to sweeten my satay I use 1-2 tablespoons of honey (or unsweetened honey) instead.
• hot – If you want some spice, add some crushed red pepper flakes (or simply black pepper) to the marinade.

chicken:

• chicken – I used boneless skinless chicken thighs. Chicken thighs make the juiciest chicken satay, but boneless, skinless chicken breasts are also great. Since you’re going to be stringing it on skewers, the bone-in cut won’t work well here.
• wooden skewer – i used these And they are the perfect length.
• olive oil – For brushing your teeth before grilling. This helps lock in moisture and prevent sticking. Avocado oil or any neutral cooking oil will work.

Optional services:

• peanut butter – Adds rich, creamy and nutty flavors and is ready in just 5 minutes!All You Need 5 Simple Ingredients: Peanut Butter, Coconut Aminos, Garlic, Honey (or unsweetened honey) and vinegar.
• fresh cilantro – Adds a pop of color and flavor. Feel free to skip if you’re not a fan.
• lime wedge – A squeeze of lime juice before serving adds a zesty taste.
• peanut – Texture and tightening. Finely chop.

How to Make Chicken Satay

This section shows how to make Thai Chicken Satay with Peanut Sauce, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Mix the marinade. In a medium bowl, whisk together chicken satay marinade ingredients: coconut aminos (or soy sauce), coconut milk, fish sauce, lime juice and zest, garlic, ginger, and curry powder.
2. Slice the chicken. Cut chicken thighs lengthwise into thin strips.

3. Marinate the chicken. Place chicken in a Ziploc bag or deep glass dish. Pour marinade over chicken and toss to coat. Seal the bag or cover the dish with plastic wrap, and refrigerate.
4. Prepare the skewers. While the chicken is marinating, submerge it in water wooden skewer Under cold water to prevent burning on the grill.

5. Assemble the chicken satay skewers. Thread chicken lengthwise on skewers and place on a baking sheet. Brush all sides with oil.
6. Grill. preheat the grill or bakeware to medium-high heat. Cook the chicken skewers until lightly charred and cooked through.

7. enjoy. Serve chicken satay with peanut sauce, chopped peanuts, cilantro and lime wedges if desired.

Alternative Cooking Methods

Don’t have a grill? You can also cook Thai Chicken Satay in other ways:

• Top 100 list: Marinate the chicken, thread it on skewers, and cook for 3-5 minutes per side in a grill pan or regular cast iron skillet.
• oven: After marinating and skewering, place chicken in a single layer on a baking sheet. Roast on high for 8-12 minutes, until cooked through.

Tips for the Best Chicken Satay

While this chicken satay recipe is simple, use the following tips to ensure it’s cooked to perfection:

• Cut chicken into even thicknesses. This ensures they cook at the same rate.
• Marinate for the appropriate time. Ideally, the meat should marinate for at least an hour, but no more than 24 hours (otherwise the chicken will turn mushy). A good target range is 2-4 hours or overnight.
• Give the chicken space. Place the pieces on the grill, making sure they don’t touch each other. This ensures they cook evenly (and faster).
• use one meat thermometer. This is the best way to know if your chicken is cooked.
• Get the right internal temperature. For best results, cook dark meats such as chicken thighs to an internal temperature of 170 degrees Fahrenheit. (This is juicier than the minimum safe temperature of 165°F, the opposite of white meat cooking.) If you’re making chicken satay with chicken breast, change to 165°F.

storage instructions

• shop: Store leftovers in an airtight container and store in the refrigerator for up to 3-4 days.
• Meal Prep: Make the chicken satay recipe and portion it with rice or rice into meal prep containers Cauliflower Fried Rice Easy lunch.
• Reheat: You can reheat chicken satay on the grill, in a 350-degree oven, or in a microwave on medium power.
• freeze: Transfer to an airtight zip lock bag or container and store in the refrigerator for up to 3 months. Thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Satay

Serve this chicken as an appetizer or main course!Chicken Satay Recipe Goes Well with Other Recipes asian cuisine:

More Skewer Recipes

If you love skewered food as much as I do (why does it always look better?), try these other skewers:

Chicken Satay (very simple, served with peanut sauce)

This easy Thai chicken satay recipe is marinated in coconut milk and spices, then cooked to perfection and served with a 5-minute peanut sauce.

Prepare: 15 minute

chef: 10 minute

Marinating time: 1 Hour

all: 1 Hour 25 minute

Serving Size: 6 (Adjust according to recipe ratio)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. In a medium bowl, whisk together coconut aminos, coconut milk, fish sauce, lime juice, lime zest, garlic, ginger, and curry powder.

2. Cut chicken thighs into 1-inch wide strips. Each thigh can be cut into about 4 strips.

3. Put the chicken in a plastic bag. Pour marinade over chicken, seal and toss to coat.Refrigerate at least 1 hour,Preferably 2-4 hoursor up to 24 hours.

4. While the chicken is marinating, submerge the chicken in water wooden skewer in cold water 30-60 minutes. This keeps them from burning on the grill.

5. Preheat for the last 5-10 minutes of marinating to grill to medium high temperature 10-15 minutesor a bakeware use more oil 2-3 minutes.

6. Meanwhile, thread chicken lengthwise onto skewers. Brush olive oil on all sides.

7. Cook chicken satay on the grill 3-5 minutes Fry until crispy on each side and an internal temperature of 170°F (77°C). (This temperature is best for dark meats like chicken thighs, but if using chicken breasts, 165°F (74°C) is better.)

8. Serve with peanut butter, chopped peanuts, cilantro, and lime wedges, if desired.

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recipe notes

Serving Size: 2-3 skewers, or 1/6 of the entire recipe

The nutrition facts only contain 1/3 of the marinade ingredients because most of it is discarded. It also doesn’t include optional toppings.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 189

fat 9.8 grams

protein 22 grams

total carbohydrates 1.9 grams

net carbs 1.8 grams

fiber 0.1g

sugar 1.5 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?see our nutrition policy.

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