Chicken Satay with Peanut Sauce

There’s one thing I pretty consistently crave and do not make nearly enough and that’s chicken satay with peanut sauce, my friends. Don’t ask why, but something about this savory, creamy and perfect Asian-inspired recipe just hits different and I literally want it all the time! Can you really blame me?

Well I finally gave in to my cravings this time and whipped up the most delicious, easy and scrumptious version. I’m not kidding when I say this was one of the best thing I’ve made in some time!

Perfect chicken satay starts with a bold, flavor-packed marinade and chicken thighs (not breasts) for optimal moisture and flavor. Coconut milk, curry powder, turmeric, brown sugar, garlic, ginger and fish sauce are just a few of the key ingredients that make for the juiciest, most flavorful chicken you’ll ever taste. It doesn’t hurt that the chicken is cut into bite-sized pieces and skewered tight to help seal in the moisture and help achieve beautiful charred texture and flavor on the grill. You could easily eat these alone, topped with fresh cilantro and chopped peanuts for a perfectly satisfying grill night.

But who are we kidding here? This recipe is ALL about the creamy, dreamy peanut sauce! This peanut sauce is so delectable, you could practically eat it with a spoon (not judging). But it’s also perfect for drizzling and/or dunking your chicken or even on a side of rice.

This recipe would be perfect for an appetizer or dinner alike, and is sure to please the masses.

Chicken Satay with Peanut Sauce

Ingredients

Chicken Satay

• 1/4 cup coconut milk

• 2 tablespoons soy sauce

• 2 teaspoons yellow curry powder

• 1 teaspoon turmeric

• 3 cloves garlic, minced

• 1 tablespoon freshly grated ginger

• 1 tablespoon brown sugar

• 1 tablespoon fish sauce

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks

• 8-10 soaked wooden skewers

Peanut Sauce

• 1/4 cup creamy peanut butter

• 1 tablespoon soy sauce

• Juice of half of lime

• 2 teaspoons brown sugar

• 2 teaspoons chili garlic sauce

• 1 teaspoon freshly grated ginger

• Salt to taste

• Water

Directions

Peanut Sauce
whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached. Refrigerate until ready to serve.

Chicken Satay
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight. Drain the chicken from the marinade, discarding the marinade.

Preheat grill to medium high heat. Thread chicken onto skewers. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit, about 12-15 minutes. Serve immediately with peanut sauce.