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Thai Chicken Satay with Peanut Sauce

Savory Thai Chicken Satay with Peanut Sauce You'll Adore

Experience the vibrant flavors of Thai Chicken Satay with Peanut Sauce, a quick and gluten-free recipe perfect for busy weeknight dinners.
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Prep Time 30 minutes
Cook Time 6 minutes
Marinating Time 20 minutes
Total Time 56 minutes
Servings: 4 skewers
Course: Chicken
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1 cup Coconut Milk Use full-fat for best texture.
  • 1 pound Chicken Thighs Can substitute with chicken breasts.
  • 2 tablespoons Curry Powder Any brand works.
  • 2 tablespoons Red Curry Paste Maesri brand recommended.
  • 1 tablespoon Sugar White sugar preferred.
  • 1 teaspoon Cooking Salt/Kosher Salt Reduce if using table salt.
For the Peanut Sauce
  • 1 cup Natural Peanut Butter Opt for pure peanut butter without additives.
  • 2 tablespoons Dark Soy Sauce Can replace with light soy sauce.
  • 2 tablespoons Cider Vinegar Avoid lime juice.
  • 1 cup Water Adjust consistency as needed.
For Garnish
  • 1/4 cup Peanuts Chopped.
  • 1 number Lime Wedges Optional.
  • 1/4 cup Coriander/Cilantro Leaves Optional.
  • 1 number Sliced Red Chilli Optional.

Equipment

  • Grill or Grill Pan
  • Bamboo Skewers
  • Saucepan
  • large bowl

Method
 

Marinating and Cooking
  1. In a large bowl, combine the coconut milk, curry powder, red curry paste, sugar, and salt. Add chicken thighs and coat well. Cover and marinate for at least 20 minutes or overnight.
  2. Soak bamboo skewers in water for at least 2 hours. Preheat the grill over medium-high heat. Thread marinated chicken onto skewers.
  3. Spray or brush the grill with oil. Grill chicken skewers for about 3 minutes on each side until golden brown and cooked through.
  4. In a saucepan over medium heat, combine remaining coconut milk, peanut butter, dark soy sauce, cider vinegar, and water. Stir until well blended and simmer for about 5 minutes.
  5. Arrange cooked skewers on a platter, drizzle with peanut sauce, and garnish with peanuts, coriander, and red chili. Serve with lime wedges.

Notes

For best results, let chicken marinate overnight. Adjust spice level by varying the amount of red curry paste used.