Chicken Satay with Peanut Sauce
Juicy, tender chicken skewers marinated in coconut, turmeric, and garlic, served with a luscious, creamy peanut sauce. This protein-packed, low-carb recipe is perfect for quick dinners, meal prep, or entertaining, bringing bold flavor and satisfying nutrition to your table.
Equipment
- 18 metal or bamboo skewers
- Baking dish or rimmed baking sheet
- small saucepan
- Whisk
- Grill or grill pan
- Knife and cutting board
Ingredients
For the Chicken Marinade:
- ⅓ cup full-fat coconut milk
- 4 cloves garlic minced
- 1 tablespoon turmeric
- 2 tablespoons fresh cilantro chopped (plus extra for garnish)
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- ½ teaspoon kosher salt
- 2 pounds boneless skinless chicken tenders
- ¼ cup crushed peanuts for garnish
For the Peanut Sauce:
- 1 13.5-ounce can full-fat coconut milk
- 1 –2 tablespoons Thai red curry paste adjust for spice preference
- ¾ cup unsweetened creamy peanut butter
- ½ tablespoon kosher salt
- ¾ cup sugar
- 2 tablespoons apple cider or white vinegar
- ½ cup water to adjust sauce consistency
Instructions
- Prepare the Chicken Marinade: Start by gathering all the ingredients for the marinade. In a medium mixing bowl, combine ⅓ cup of full-fat coconut milk, minced garlic, turmeric, chopped fresh cilantro, brown sugar, fish sauce, and kosher salt. Whisk thoroughly until the sugar dissolves and the mixture becomes smooth and fragrant. The aroma of garlic, turmeric, and coconut will create a flavorful base that tenderizes and seasons the chicken.
- Flatten the Chicken Tenders: Take 2 pounds of boneless, skinless chicken tenders and pat them dry with paper towels. Using a meat mallet, rolling pin, or the bottom of a heavy pan, gently pound each tender until it is about ¼-inch thick. This step ensures even cooking, a tender texture, and allows the marinade to penetrate deeply, giving every bite maximum flavor.
- Marinate the Chicken: Place the flattened chicken tenders in a single layer in a baking dish or rimmed baking sheet. Pour the prepared marinade evenly over the chicken, making sure each piece is thoroughly coated. Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This slow marination process enhances the flavor, infuses the turmeric and coconut aroma, and keeps the chicken juicy when grilled.
- Prepare the Peanut Sauce: While the chicken marinates, start making the peanut sauce. In a small saucepan, combine 1 can of full-fat coconut milk, 1–2 tablespoons Thai red curry paste, ¾ cup creamy peanut butter, ½ tablespoon kosher salt, ¾ cup sugar, 2 tablespoons vinegar, and ½ cup water. Whisk the ingredients together until smooth and uniform.
- Cook the Peanut Sauce: Place the saucepan over low heat and slowly bring it to a gentle simmer. Stir constantly with a whisk to prevent sticking or burning, allowing the sauce to thicken slightly over 5 minutes. Once it reaches a creamy consistency, remove it from heat and let it sit for 10 minutes. If the sauce thickens too much while cooling, return it to low heat and whisk in a splash of water until it reaches your desired consistency.
- Preheat the Grill: Preheat your grill to medium heat. Ensure the grates are clean and lightly oiled to prevent sticking. Using medium heat is crucial for cooking the chicken evenly without burning the exterior while keeping it tender inside.
- Thread the Chicken onto Skewers: Carefully thread the marinated chicken tenders onto 18 metal or bamboo skewers, dividing the chicken evenly. If using bamboo skewers, soak them in water for at least 30 minutes before threading to prevent burning. Ensure the chicken is snug but not overcrowded, leaving small gaps to allow heat circulation and even cooking.
- Grill the Chicken Skewers: Place the skewers on the preheated grill and cook undisturbed for 3–5 minutes per side. Avoid flipping too early to achieve beautiful grill marks and caramelization. The chicken should be golden brown on the outside and cooked through but remain juicy inside. Adjust cooking time depending on the thickness of your tenders.
- Rest and Garnish the Chicken: Once cooked, transfer the skewers to a serving platter and let them rest for 3–5 minutes. This allows the juices to redistribute, keeping the chicken moist. Sprinkle chopped cilantro and ¼ cup crushed peanuts over the top for added texture, color, and flavor.
- Serve with Peanut Sauce: Serve the grilled chicken satay immediately with the prepared peanut sauce on the side. The creamy, slightly spicy sauce complements the aromatic, marinated chicken perfectly. For an extra touch, add lime wedges or a fresh cucumber salad to balance the richness.
Notes
- Always pat the chicken dry before marinating to help the flavors penetrate better.
- Pounding the chicken ensures even cooking and keeps it tender.
- Adjust the Thai red curry paste in the peanut sauce to control the spice level.
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- If you prefer a slightly sweeter sauce, add an extra teaspoon of sugar gradually while simmering.
- Leftover sauce can be reheated gently over low heat; add a splash of water to restore creaminess if it thickens too much.
