Grilled Chicken Satay with Creamy Peanut Sauce
Indulge in the rich and authentic flavors of Thai cuisine with this delightful Grilled Chicken Satay. Tender strips of boneless, skinless chicken breasts are marinated in a savory blend of spices and herbs, then grilled to perfection for a smoky finish. The highlight of this dish is the irresistible creamy peanut sauce, a delightful combination of crunchy peanut butter and coconut milk with a hint of lime, garlic, and ginger. Marinating the chicken overnight enhances its flavor, making it succulent and juicy. Perfect as a snack, appetizer, or a light lunch, this recipe serves up to 32 skewers, promising a crowd-pleasing experience bursting with flavor. Enjoy with fresh cilantro garnish and extra dipping sauce for an unforgettable feast!
6-12
Servings
267
Calories
20
Ingredients
Ingredients
Bamboo Skewer
32 (Soak in water for 30 minutes before using.)
Boneless Skinless Chicken Breasts
3 whole (Butterflied and cut into 1/2 inch strips.)
Light Brown Sugar
1 tablespoon (N/A)
Curry Powder
1 tablespoon (N/A)
Crunchy Peanut Butter
2 tablespoons (N/A)
Soy Sauce
1/2 cup (N/A)
Fresh Squeezed Lime Juice
1/2 cup (Juice from 2 medium limes.)
Garlic Cloves
2 (Minced.)
Dried Chili Pepper Flakes
1 teaspoon (N/A)
Crunchy Peanut Butter (for sauce)
2/3 cup (N/A)
Unsweetened Coconut Milk
1 1/2 cups (N/A)
Fresh Lemon Juice
1/4 cup (Juice from 1 medium lemon.)
Soy Sauce (for sauce)
2 tablespoons (N/A)
Molasses or Brown Sugar
2 tablespoons (N/A)
Fresh Grated Gingerroot
1 teaspoon (N/A)
Garlic Cloves (for sauce)
4 (Minced.)
Cayenne Pepper
1/4 teaspoon (Adjust to taste.)
Chicken Broth
1/4 cup (N/A)
Heavy Cream
1/4 cup (N/A)
Fresh Cilantro Leaves
1/4 cup (Chopped, for garnish.)
Instructions
1
Prepare the chicken by butterflying the breasts and cutting them into 1/2 inch strips.
2
Thread the chicken strips onto bamboo skewers in a serpentine fashion, ensuring they are well spaced.
3
In a small bowl, whisk together the marinade ingredients: light brown sugar, curry powder, crunchy peanut butter, soy sauce, lime juice, minced garlic, and dried chili flakes until well combined.
4
Place the skewered chicken in a shallow dish, such as a 9"x13"x2" pan, and pour the marinade over the chicken, making sure each piece is well coated.
5
Cover the dish and refrigerate overnight to allow the flavors to meld.
6
For the peanut sauce, combine the first eight ingredients (crunchy peanut butter, unsweetened coconut milk, lemon juice, soy sauce, molasses, grated ginger, minced garlic, and cayenne pepper) in a saucepan.
7
Cook the sauce over medium heat, whisking constantly, until it reaches a consistency similar to heavy cream (approximately 15 minutes).
8
Stir in the chicken broth, heavy cream, and cilantro leaves, and whisk to combine. Remove from heat.
9
Preheat your grill to medium-high heat, then grill the chicken skewers for about 8 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
10
Serve the grilled chicken satay with the creamy peanut sauce on the side for dipping, garnished with additional fresh cilantro if desired.
Nutrition Information
16g
Fat
13g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Chicken Satay?
Grilled Chicken Satay is a popular Thai dish consisting of marinated chicken strips skewered and grilled, typically served with a rich peanut dipping sauce.
What kind of chicken is best for this recipe?
This recipe uses boneless, skinless chicken breasts that are butterflied and cut into 1/2 inch strips.
How do I prepare the bamboo skewers?
You should soak the bamboo skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
What are the main ingredients in the satay marinade?
The marinade consists of light brown sugar, curry powder, crunchy peanut butter, soy sauce, lime juice, minced garlic, and dried chili flakes.
How long should the chicken marinate?
For the best flavor, the chicken should be refrigerated in the marinade overnight to allow the spices to penetrate the meat.
What makes the peanut sauce creamy?
The creaminess comes from a combination of crunchy peanut butter, unsweetened coconut milk, and a finishing touch of heavy cream.
How do I thread the chicken onto the skewers?
Thread the chicken strips onto the bamboo skewers in a serpentine or 'S' fashion, ensuring they are well spaced for even cooking.
Is this recipe spicy?
The recipe has a mild to moderate heat from dried chili flakes and cayenne pepper, which can be adjusted to your personal preference.
How long does it take to cook the peanut sauce?
The sauce should be cooked over medium heat while whisking constantly for approximately 15 minutes until it reaches the consistency of heavy cream.
How long do I grill the chicken skewers?
Grill the skewers over medium-high heat for about 8 minutes, turning occasionally until cooked through and grill marks appear.
Can I use creamy peanut butter instead of crunchy?
Yes, you can substitute creamy peanut butter if you prefer a smoother texture for both the marinade and the sauce.
What is the serving size for this recipe?
This recipe yields approximately 32 skewers and is intended to serve between 6 and 12 people.
Is this recipe gluten-free?
The recipe is tagged as gluten-free, but ensure you use a gluten-free certified soy sauce or tamari to maintain this status.
What can I substitute for molasses?
If you do not have molasses for the sauce, you can use brown sugar as a substitute.
What garnish is recommended?
Fresh chopped cilantro leaves are recommended as a garnish for both the chicken and the dipping sauce.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used and often result in even juicier satay, though the fat content will be slightly higher.
How many calories are in a serving?
There are approximately 267 calories per serving in this Grilled Chicken Satay recipe.
What type of coconut milk should be used for the sauce?
Use unsweetened coconut milk to ensure the sauce has the correct flavor profile and isn't overly sweet.
Can I make the peanut sauce in advance?
Yes, the peanut sauce can be made ahead of time and gently reheated, adding a splash of broth or water if it thickens too much.
How do I know when the chicken is done?
The chicken is done when it is opaque throughout and has reached an internal temperature of 165°F (74°C).
Is ginger necessary for the sauce?
Fresh grated gingerroot adds a key authentic Thai flavor to the peanut sauce, but can be omitted if unavailable.
Can I bake these in the oven?
Yes, you can bake them at 400°F (200°C) for about 12-15 minutes if you do not have access to a grill.
What should I serve with Chicken Satay?
It pairs well with a fresh cucumber salad, jasmine rice, or as an appetizer on its own.
How much protein is in this dish?
Each serving contains approximately 20 grams of protein.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 3 months; thaw in the refrigerator before skewering and grilling.
Does this recipe contain dairy?
Yes, this recipe uses 1/4 cup of heavy cream in the peanut sauce.
How many garlic cloves are needed in total?
You will need 6 garlic cloves total: 2 for the marinade and 4 for the peanut sauce.
What can I use instead of lime juice in the marinade?
While lime is preferred for Thai flavor, lemon juice can be used as a substitute in a pinch.
How do I prevent the peanut sauce from burning?
Whisk the sauce constantly over medium heat to prevent the sugars and peanut butter from sticking to the bottom of the pan.
How should I store leftover satay?
Store leftover chicken and sauce in separate airtight containers in the refrigerator for up to 3 days.