Description
This Chicken Satay recipe features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. The dish combines aromatic spices like turmeric, coriander, and chili powder with a tangy and slightly sweet peanut sauce enhanced by coconut milk and Sriracha for a perfect balance of flavors. Ideal for a flavorful appetizer or main course, it’s easy to prepare and perfect for gatherings or weeknight dinners.
Ingredients
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For the Marinade
- 3 cloves garlic, minced
- 1 lemon, juice only
- 2 tsp turmeric powder
- 2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp salt
- 2 tsp vegetable oil
- 1kg (2 lbs) skinless boneless chicken breasts, cubed
For the Peanut Sauce
- 4 tbsp natural peanut butter (smooth or chunky)
- 2 tsp soy sauce
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1 tsp grated fresh ginger
- 4 tbsp coconut milk
- 1 tbsp Sriracha sauce or other chili sauce
- Salt to taste
- Water, to thin out the sauce
- 1 tbsp chopped roasted peanuts, for topping
Instructions
- Prepare the Marinade: In a large shallow bowl, combine minced garlic, lemon juice, turmeric, dried coriander, chili powder, salt, and vegetable oil. Add the cubed chicken breast pieces and stir thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, preferably overnight for best flavor.
- Make the Peanut Sauce: In a medium bowl, whisk together the peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk, and Sriracha sauce until smooth. Gradually add warm water one tablespoon at a time until you reach your desired sauce consistency. Season with salt to taste. Transfer the sauce to a serving dish and sprinkle the top with chopped roasted peanuts.
- Prepare the Grill and Skewers: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread the marinated chicken cubes onto the skewers without overcrowding to ensure even cooking.
- Grill the Chicken: Place the skewers on the preheated grill and cook for about 7 minutes on one side. Then turn the skewers and grill for an additional 5 to 7 minutes or until the chicken is thoroughly cooked and has a slight char. Ensure the internal temperature of chicken reaches 165°F (75°C) for safe consumption.
- Serve: Remove the chicken satay skewers from the grill and serve hot with the prepared peanut sauce and lime wedges on the side for squeezing over the chicken.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinate the chicken overnight if possible to enhance flavor and tenderness.
- Adjust the spiciness of the peanut sauce by varying the amount of Sriracha or using a milder chili sauce.
- If you don’t have a grill, chicken satay can also be cooked on a grill pan or under a broiler in the oven.
- Serve with fresh lime wedges to add a zesty brightness to the dish.
