Chicken Satay Recipe

Thai Chicken Satay is a popular Thai appetizer of marinated chicken skewered and served with a creamy peanut sauce.

📝 Ingredients

• 2 pounds Chicken Breast or Thighs (cut into 1 inch cubes.)
• 8 ounces Full Fat Coconut milk
• 1 tablespoon Curry Powder
• 1 tablespoon Turmeric
• 2 Cloves Garlic (minced, or use a garlic press)
• 2 teaspoon Salt
• 1/4 teaspoon Pepper
• 8 ounces Full Fat Coconut milk
• 1/2 Cup Creamy Peanut Butter (spray a measuring cup with oil to help release the peanut butter)
• 1 teaspoon Fish Sauce (Add more if needed)
• 1 tablespoon Rice Vinegar
• 1 tablespoon Siracha Sauce (Optional for spice)
• 1 tablespoon Coconut Sugar or Honey
• 1 teaspoon Curry Powder
• 1 cup Cucumbers (small diced)
• 2 tablespoon Rice vinegar (or white vinegar)
• 1 tablespoon Sugar
• 1 tablespoon Diced red onions
• 1 tablespoon Diced Jalapenos
• 1 tablespoon Crushed Peanuts

👨‍🍳 Instructions

1. 1--- Chicken Satay ---
2. 2Cube Chicken breast into 1 inch pieces, around the same size for even coking.
3. 3In a large bowl mix coconut milk, curry powder, turmeric, garlic, salt, and pepper. Add chicken and allow to marinate in refrigerator for at least an hour, but overnight is best.
4. 4If using a grill, 30 minutes prior to grilling, soak wooden skewers in water.
5. 5Thread chicken pieces onto skewers and place in a dish or pan, the chicken will be a little messy so you'll need something sturdy to transport to the grill. The turmeric will stain your hands yellow, so use gloves for protection.
6. 6Grill both sides of chicken skewers until fully cooked, about 8 minutes a side. Use a meat thermometer to check chicken is at 165 degrees.
7. 7--- Peanut Sauce ---
8. 8Place all ingredients for peanut sauce into a small sauce pan, bring the heat to a simmer, whisk until it becomes smooth and creamy. Remove from heat and place into serving dish. Any leftovers can be stored in the fridge for a few days. Reheat the peanut sauce on the stove or microwave for 20 seconds and stir each time.
9. 9--- Cucumber Salad ---
10. 10Dice cucumbers, red onions, and jalapenos. Dissolve sugar with vinegar and mix in with all ingredients. Store in the refrigerator until ready to serve. Can be stored up to 2 days.
11. 11Serve Chicken satay hot with warm peanut sauce and cold cucumber relish.