Chicken satay with peanut sauce has Thai-inspired flavors infused into each bite. Tenderly grilled white meat marinated in a creamy Coconut milk and curry powder concoction. You’ll be reaching for more than one skewer, I promise!
I’ve been on grill master mode lately, cooking outdoors any chance I get. I realized that I had yet to share a skewer recipe with you, shame on me! This Thai-inspired coconut curry chicken satay recipe is paired with a delicious peanut sauce. It’s the perfect quick and flavorful meal, and I can almost guarantee that everyone will devour them! It only takes a few minutes to marinade and throw on the grill.
Have you noticed that there is something so fun about eating food on a stick? It’s like mini portable meals that require no utensils, just those razor-sharp teeth.
It all starts with a 15-minute marinade. Creamy coconut milk is whisked together with earthy curry powder, lime juice, fresh chopped garlic, pungent fish sauce and a drizzle of honey. All of those flavors infuse and stick on the surface for maximum flavor!
If you are a peanut sauce fan, this is going to make you undeniably blissful. Blended in a matter of seconds are creamy peanut butter, coconut milk, ginger, soy sauce, lime, honey and spicy sriracha that combines into a robust flavor bomb.
I have a confession… perhaps more of an obsession. I LOVE sauce! Always have, always will. So you could imagine, I couldn’t wait to sink these gorgeous chicken satay skewers into the luscious peanut sauce.
Drool! I also have double-dipping issues, so I have a personal sauce bowl when we had these for dinner, haha. How about you, are you a notorious double dipper? It’s okay. I’m here for you!
Are you having guests over for a summertime cookout or just making a tasty meal at home? These chicken satay skewers are pretty hearty, so you could serve a few with a side dish like a crunchy vegetable Thai salad for a light and satisfying meal, or as a savory appetizer.
Our curious toddler James had a fun time holding his very own skewer and taking tiny nibbles, a lot less messy than our usual meal time!
Tips for using wooden skewers
Make sure that you soak them while you are prepping the chicken. The small sticks are very dry and can burn pretty quickly on a hot grill. Soaking them in water will reduce the chance of them overly charring on the grill. You only want nice dark line marks on the chicken right? Another tip is to cook the skewer on the lower part of the grill, so the skewers are not in contact or touching the grill surface. You could also invest in some affordable stainless steel skewers , just be careful because they get scorching to the touch right off the grill.
Coconut Curry Chicken Satay with Peanut Sauce
- 1 1/2 pounds chicken breast
- 1/3 cup coconut milk
- 1 tablespoon lime juice
- 1 tablespoon curry powder
- 2 teaspoons fish sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup peanuts, roasted, chopped
- 1/4 cup peanut butter, natural creamy
- 1/4 cup coconut milk
- 1 tablespoon soy sauce , low sodium, or tamari
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 clove garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon sriracha, more if desired
- Add peanut butter, coconut milk, soy sauce, lime juice, honey, garlic, ginger, and sriracha to a blender.
- Puree until smooth, about 30 seconds to 1 minute. You can also whisk ingredients together in a medium-sized bowl until combined.
- Set aside or refrigerate until ready to serve. Sprinkle chopped roasted peanuts on top right before serving.
- If using wooden skewers, soak in water for at least 15 minutes before cooking.
- Slice each chicken breast into ¾ to 1-inch thick strips; I slice them with the grain, so it yields a longer piece. You should be able to get about four pieces per breast.
- In a medium-sized bowl whisk together coconut milk, lime juice, curry powder, fish sauce, honey, olive oil, and garlic.
- Add chicken slices, coat and allow to marinate at room temperature for at least 15 minutes. If you are not cooking within an hour, transfer chicken and marinade to a resealable plastic bag and refrigerate until ready to use.
- Thread one piece of chicken on each skewer and ightly season each side with salt and pepper.
- Set aside until ready to grill.
- Heat grill to medium heat.
- Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
- Once the grill is nice and hot, add the marinated chicken skewers.
- Cook chicken until no longer pink (160-165°F), about 4-5 minutes on each side, depending on the thickness of the chicken.