Thai Chicken Satay

Prep time:
Cook time:
Total time:
Serves: 4
Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce!

Ingredients

Thai Chicken Satay

  • 1½ pounds boneless skinless chicken breast (or chicken thighs) cubed into bite sized pieces
  • ½ cup coconut milk
  • 3 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 3 tablespoons light brown sugar
  • 3 tablespoons low sodium soy sauce
  • ½ teaspoon ground turmeric
  • ½ teaspoon cumin
  • 1 tablespoon cilantro, chopped
  • wooden bamboo skewers, soaked in water for 30 minutes
  • cilantro for garnish, if desired
  • lime wedges for garnish, if desired
  • peanut dipping sauce, recipe below

Peanut Dipping Sauce

  • ½ cup creamy peanut butter
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon light brown sugar
  • 1 whole lime, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon red curry paste
  • 1 teaspoon sriracha
  • 2 tablespoons water

Instructions

  1. *NOTE: Prep time does not include marinating time*

Thai Chicken Satay

  1. Add all of the ingredients to a large ziploc bag.
  2. Refrigerate for at least 4 hours or overnight.
  3. When you are ready to eat preheat grill to medium high heat.
  4. Thread the chicken pieces onto the skewers.
  5. Place on the grill and cook for 4-5 minutes on each side.
  6. Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.

Peanut Dipping Sauce

  1. Add all of the ingredients to a food processor and pulse until combined. Alternately you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve.