So I have had this on my list of things to make for quite some time. I used to LOVE getting chicken satay at Thai restaurants but more often than not, the chicken would be SO DRY! So obviously I set out to make my own version! My goals? To make it JUICY and FLAVORFUL AF!
So I cut the chicken into thin strips (which can be tricky- so do small dices if you want) and soaked it in a giant creamy bath of coconut milk with spices! The marinade smelled absolutely delicious and my mission of juicy chicken was definitely accomplished!
You could marinate these over night but I let them sit for just about two hours and that worked for me! I think next time I make these I will serve them with my Masala Fried Rice too for a more complete dinner meal.
I cooked these on the griddle pan I love, check it out in my Kitchen Essentials post! If you don’t have one, you could just put them in a cast iron skillet- and to help them get that nice brown sear on them- just place something heavy like a lid or a put directly on the chicken strips as they are cooking! I think a panini press, table top skillet or a George Foreman grill would be great too!
I hope you guys enjoy this recipe! If you do try it, be sure to send me a picture or comment below and make sure you are following along on my instagram @thechutneylife!
Happy Eating 🙂
Thai Chicken Satay w/ Peanut Sauce
Yield 4-6 Servings
- 13.5 oz can coconut milk (organic preferably)
- 1.5 lbs boneless skinless chicken breasts cut into long thin strips or tiny cubes
- 4 cloves garlic, minced
- 1 inch piece ginger, minced
- 1.5 tbsp light brown sugar
- 1/2 tsp turmeric powder
- 2 serrano chilis or red fresno chilis
- 2 tbsp soy sauce
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp paprika
- 1/2 cup peanut butter
- 2 tsp rice vinegar
- 2 cloves garlic
- 1/2 inch piece ginger, peeled
- 2tbsp soy sauce
- 1.5 tbsp sriracha
- 1/2 cup water
Wooden or metal Skewers
2 tbsp oil
Scallions, cucumbers, lime wedges for garnish.
- Combine all the ingredients for the chicken marinade, except the chicken in a large bowl and mix well. Taste the marinade. It should taste sweet, salty and a bit spicy! Adjust seasonings if necessary. Add in chicken and set aside for at least 30 minutes or up to overnight (refrigerated).
- Combine all ingredients for the peanut sauce in a food processor and blend until smooth puree, add more water if needed to get to more liquid consistency. Set aside.
- Heat a grill pan over medium high heat (you can also use a panini press/george foreman or table top plug in skillet).Thread the chicken onto skewers and add the oil. Lay the skewers with chicken into the pan and brown on both sides. Cook for about 4-6 minutes on each side or until completely cooked through.
- Serve skewers with peanut sauce and enjoy!! Use sliced scallions, cucumbers and lime wedges as garnish.
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