Servings: 4 Servings
Calories: 765kcal
Equipment
- Mixing bowl
Ingredients
Satay:
- 2 boneless skinless chicken breasts
- 2 garlic cloves roughly minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon curry powder
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 1/3 cup coconut cream
- 3 tablespoons canola oil
- 1 teaspoon toasted sesame oil
Peanut Sauce:
- 1 1/2 tablespoons roasted peanut oil
- 1/4 cup finely diced yellow onion
- 4 cloves garlic minced
- 1 1/2 tablespoons freshly grated ginger
- 1/2 jalapeño pepper deseeded and finely minced
- 3/4 cup smooth peanut butter
- 2 tablespoons pre-made Thai red curry paste
- 1 cup coconut milk shake can well before use
- 6 tablespoons freshly squeezed lime juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 tablespoon brown rice vinegar
Instructions
Step 1: Prepare the Chicken
- First, we need to prep the chicken. Start by cutting the boneless, skinless breasts into long strips. This will allow for effective marination and grilling.
Step 2: Create the Marinade
- In a mixing bowl, combine garlic, ginger, curry powder, tamari, fish sauce, brown sugar, lime juice, coconut cream, canola oil, and sesame oil. Whisk it together until it forms a cohesive marinade. The aroma will excite your taste buds right away.
Step 3: Marinate the Chicken
- Place the chicken strips in a zip-top bag or a shallow container. Pour the marinade over the chicken, ensuring each piece is well coated. Seal it up and let it rest in the fridge for at least 30 minutes. Four hours would be even better! Don’t rush this step.
Step 4: Soak the Skewers
- If you’re using wooden skewers, soak them in water for about 30 minutes. This prevents them from burning on the grill. Metal skewers are handy if you have them, but wooden ones add a nice touch.
Step 5: Make the Peanut Sauce
- While the chicken marinates, let’s prepare the peanut sauce. Heat peanut oil in a saucepan over medium heat. Add the onions, cooking until softened. Then toss in garlic, ginger, and jalapeño. Sauté for a couple of minutes until fragrant.
Step 6: Add the Peanut Sauce Ingredients
- Now add peanut butter, Thai red curry paste, and coconut milk. Stir these ingredients together until they melt into a creamy sauce. Finally, add lime juice, soy sauce, fish sauce, and brown rice vinegar. Allow it to simmer for five to ten minutes, thickening slightly.
Step 7: Preheat the Grill
- Get your grill heated! Aim for a medium-high heat. If you’re using a grill pan, just put it on the stove now and get it nice and hot.
Step 8: Thread and Grill the Chicken
- Thread the marinated chicken strips onto the skewers. It’s showtime! Grill the chicken skewers for about 5-7 minutes on each side, depending on thickness. Look for that golden char, which means flavor!
Step 9: Serve with Peanut Sauce
- Once done, remove the skewers from the grill and let them rest briefly. Serve with a generous side of peanut sauce and enjoy every bite!
Notes
To ensure your chicken satay turns out restaurant-quality every time, here are some handy tips:
- Marination Time: Don’t rush the marination. Longer equals better flavor.
- Grill Temperature: Ensure your grill is hot enough. A well-heated grill provides the best sear.
- Consistent Slices: Slice the chicken evenly to ensure even cooking.
- Experiment with Sauce: Adjust the spice level in the peanut sauce by adding more or less jalapeño.
- Serve Fresh: Chicken satay is best served right after grilling. Keep it hot and fresh!
Nutrition
Serving: 448g | Calories: 765kcal | Carbohydrates: 40g | Protein: 23g | Fat: 59.4g | Cholesterol: 38mg | Sodium: 4116mg | Fiber: 5g | Sugar: 22g
Tried this recipe?Let us know how it was!