Thai Chicken Satay
Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce!
If you’ve never made Thai Chicken Satay at home before you are missing out. This recipe uses boneless chicken breast (or chicken thighs) marinated in coconut milk, fish sauce and curry paste then grilled. The chicken has so much flavor and is extremely tender. Best of all it’s served with a creamy peanut dipping sauce. The peanut sauce is sweet with a hint of spice. You can customize the spiciness by adding more of less sriracha.
This recipe is very easy to make and takes only 15 minutes or prep time. Throw all of the ingredients into a large ziplock bag and marinade for at least 4 hours or overnight. When you’re ready to eat grill the chicken and whip up the peanut dipping sauce.
To keep the wooden skewers from burning I soak them in water for 30 minutes to an hour before using them.
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I like to serve this Thai Chicken Satay over cilantro lime rice. This would also make a great appetizer!
Thai Chicken Satay
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
- *NOTE: Prep time does not include marinating time*
Thai Chicken Satay
- Add all of the ingredients to a large ziploc bag.
- Refrigerate for at least 4 hours or overnight.
- When you are ready to eat preheat grill to medium high heat.
- Thread the chicken pieces onto the skewers.
- Place on the grill and cook for 4-5 minutes on each side.
- Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.
Peanut Dipping Sauce
- 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.