Grilled Chicken Satay with Coconut Peanut Sauce

by SpiceRouteCooks
Prep: 15m
Cook: 5m
poultry
Grilled Chicken Satay with Coconut Peanut Sauce - Image

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Ingredients
Servings:8
2lbboneless skinless chicken breasts
1/2cupcoconut milk
6garlic clove
1tbspbrown sugar
1tbspground coriander
1tbspground turmeric
1tbspground cumin
1tspsalt
1tspwhite pepper
1/3cupcreamy peanut butter
1/3cupcoconut milk
2green onion
1jalapeño pepper
2tbsplime juice
2tbspsoy sauce
1garlic clove
1tspsugar
1tspfresh cilantro
1tspfresh ginger
Nutrition Facts

Per serving

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Instructions
  1. 1

    Marinate the Chicken

    Flatten chicken breasts to 1/4-inch thickness, then cut lengthwise into 1-inch-wide strips. In a large shallow dish, combine the 1/2 cup coconut milk, 6 minced garlic cloves, brown sugar, ground coriander, ground turmeric, ground cumin, salt, and white pepper. Add the chicken strips and turn to coat. Cover and refrigerate for at least 8 hours or overnight — the longer the better.

  1. 2

    Make the Peanut Sauce

    In a small bowl, whisk together the peanut butter, 1/3 cup coconut milk, chopped green onions, finely chopped seeded jalapeño, lime juice, soy sauce, minced garlic clove, sugar, minced cilantro, and minced ginger until smooth and blended. Cover and refrigerate until ready to serve.

  2. 3

    Skewer and Grill

    If using wooden skewers, soak them in water for 30 minutes to prevent burning. Drain the chicken and discard the marinade. Thread 2 chicken strips onto each skewer. Grill uncovered over medium-hot heat for 2–3 minutes per side, until the juices run clear and the internal temperature reaches 165°F. Serve immediately with the peanut sauce. Garnish with chopped peanuts and lime wedges if desired.

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Grilled Chicken Satay with Coconut Peanut Sauce

Created by: SpiceRouteCooks

Prep Time: 15m
Cook Time: 5m
Servings: 8

Ingredients

  • 2 lb boneless skinless chicken breasts
  • 1/2 cup coconut milk
  • 6 garlic clove
  • 1 tbsp brown sugar
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/3 cup creamy peanut butter
  • 1/3 cup coconut milk
  • 2 green onion
  • 1 jalapeño pepper
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 garlic clove
  • 1 tsp sugar
  • 1 tsp fresh cilantro
  • 1 tsp fresh ginger

Instructions

  1. Marinate the ChickenFlatten chicken breasts to 1/4-inch thickness, then cut lengthwise into 1-inch-wide strips. In a large shallow dish, combine the 1/2 cup coconut milk, 6 minced garlic cloves, brown sugar, ground coriander, ground turmeric, ground cumin, salt, and white pepper. Add the chicken strips and turn to coat. Cover and refrigerate for at least 8 hours or overnight — the longer the better.
  2. Make the Peanut SauceIn a small bowl, whisk together the peanut butter, 1/3 cup coconut milk, chopped green onions, finely chopped seeded jalapeño, lime juice, soy sauce, minced garlic clove, sugar, minced cilantro, and minced ginger until smooth and blended. Cover and refrigerate until ready to serve.
  3. Skewer and GrillIf using wooden skewers, soak them in water for 30 minutes to prevent burning. Drain the chicken and discard the marinade. Thread 2 chicken strips onto each skewer. Grill uncovered over medium-hot heat for 2–3 minutes per side, until the juices run clear and the internal temperature reaches 165°F. Serve immediately with the peanut sauce. Garnish with chopped peanuts and lime wedges if desired.

Notes & Tips

Satay is one of those dishes whose roots run right through Indonesia, Malaysia, and Thailand — it's essentially Southeast Asia's answer to skewered grilled meat, and every country has put its own spin on it. The coconut milk marinade is doing serious work here: it tenderizes the chicken and carries all that turmeric and cumin deep into the meat. If you can manage an overnight marinade, do it — the difference between two hours and overnight is noticeable. And the peanut sauce is genuinely one of the best things you can make at home. Creamy, a little spicy, bright from the lime — I'd put it on everything. Don't skip it.