Ah, grilled chicken satay—it’s like a summer BBQ vacation for your taste buds, even if the weather outside is less than tropical. I remember the first time I savored these skewers, the smoky aroma mingling with the nutty sweetness of the spicy peanut sauce—it was a revelation. The dance of flavors is so vibrant, you might just forget you’re in your own backyard, and not on a beach somewhere far away.
Steps
- Combine the coconut milk, fish sauce, red curry paste, brown sugar, cilantro, turmeric, salt, and pepper in a bowl to make the marinade. Cut the chicken into strips approximately 3 inches long and 1 inch wide, then add it to the marinade. Ensure the chicken is well-coated, cover the bowl, and refrigerate it for a minimum of four hours.
- For the peanut sauce, mix the chicken broth, peanut butter, soy sauce, honey, sriracha, ginger, and garlic in a small saucepan. Heat the mixture until it boils, then lower the heat and stir until the sauce is smooth, about five minutes. Allow it to cool to room temperature.
- While the chicken marinates, soak the bamboo skewers in cold water for at least an hour to prevent burning. Once marinated, thread the chicken strips onto the skewers.
- Preheat the grill to high heat. Grill the skewered chicken for 2-3 minutes on each side until thoroughly cooked.
- Serve the grilled chicken satay with lime wedges and the prepared peanut sauce. Garnish with chopped cilantro and peanuts for added flavor and presentation.
Ingredients
- 1/2 cup light coconut milk
- 1 tablespoon Asian fish sauce
- 2 teaspoons red curry paste
- 1 teaspoon brown sugar
- 1 tablespoon chopped cilantro
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1 1/4 pounds thinly sliced boneless chicken breast cutlets
- 16 large bamboo skewers, soaked in cold water
- Lime wedges for garnish
- 1 tablespoon chopped cilantro for garnish
- 1 tablespoon chopped peanuts for garnish (optional)
- 1/2 cup low-sodium chicken broth
- 1/4 cup creamy peanut butter
- 1 tablespoon low-sodium soy sauce or tamari
- 1 tablespoon honey (or agave syrup)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- Sriracha, to taste (optional)
Nutritional Values
Calories: 1060 kcal | Carbohydrates: 32 g | Protein: 138 g | Fat: 36 g | Saturated Fat: 12 g | Cholesterol: 414 mg | Sodium: 3674 mg | Fiber: 4 g | Sugar: 22 g
FAQ
- What ingredients are needed for the chicken satay marinade?
- The marinade requires light coconut milk, fish sauce, red curry paste, brown sugar, chopped cilantro, ground turmeric, kosher salt, and freshly ground black pepper. Thinly-sliced boneless chicken breast cutlets are then added to this mixture.
- How do you make the spicy peanut sauce for chicken satay?
- To prepare the peanut sauce, combine low-sodium chicken broth, creamy peanut butter, low-sodium soy sauce or tamari, honey or agave syrup, sriracha (optional), fresh grated ginger, and minced garlic in a small saucepan. Whisk the ingredients, bring to a boil, reduce the heat, and cook while stirring until smooth.
- Can chicken satay be prepared without a grill?
- Yes, if you don’t have a grill, you can either use a grill pan or broil the chicken. Alternatively, you can skip the skewers and sauté the chicken in a hot skillet or air fry them at 400°F for about 7 to 8 minutes.
- How should leftover chicken satay be stored and reheated?
- Leftover chicken satay can be stored in the fridge for up to four days or frozen for up to three months. Freeze in zip-locked bags or airtight containers, and thaw overnight in the refrigerator. Reheat in the microwave before serving.
- What can I use as a substitute for fish sauce in the recipe?
- If you are allergic to fish sauce or prefer not to use it, you can substitute it with soy sauce or tamari.
Tips
- Marinade Preparation: For the best flavor, marinate the chicken in the coconut milk and spice mixture for at least four hours or overnight. This allows the flavors to fully permeate the meat.
- Avoid Burning Skewers: Soak bamboo skewers in cold water for at least an hour before using them to prevent them from burning on the grill.
- Cooking Without a Grill: If you don’t have access to a grill, you can cook the marinated chicken in a hot skillet or air fryer set to 400°F for 7 to 8 minutes, ensuring the chicken is cooked through.
- Freezing Leftovers: To extend the life of your chicken satay, freeze any leftovers in airtight containers or zip-locked bags for up to three months. Thaw in the fridge overnight before reheating.
Equipment
- Bamboo Skewers – Essential for threading and grilling the chicken satay.
- Grill or Grill Pan – If you don’t already have one, you’ll need a grill or an alternative like a grill pan for cooking the satay.
- Small Saucepan – Needed for preparing the spicy peanut sauce.
- Whisk – Useful for mixing the peanut sauce ingredients smoothly.
