Chicken Satay Recipe
This Chicken Satay recipe features tender, marinated chicken thighs grilled to perfection and served with a flavorful peanut sauce. The marinade combines coconut aminos, coconut milk, fish sauce, lime, garlic, ginger, and curry powder to infuse the chicken with a delicious Southeast Asian-inspired taste. Perfect for a casual barbecue or as an appetizer, this dish offers a delightful balance of savory, tangy, and nutty flavors.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 1 hour 30 minutes to 4 hours 30 minutes (including marinating time)
- Yield: 4 servings (4 skewers per serving) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian
- Diet: Halal
Ingredients
Scale
Chicken Satay Marinade
- 1/2 cup Coconut aminos (or low sodium soy sauce)
- 1/4 cup Full-fat coconut milk
- 1 tbsp Fish sauce
- 1 tbsp Lime juice
- 1 tsp Lime zest
- 4 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 2 tsp Curry powder
Chicken
- 1 1/2 lb Boneless skinless chicken thighs (or boneless skinless chicken breasts)
- 16 medium Wooden skewers (8 inches long)
- 2 tbsp Olive oil
Optional For Serving
- 1/2 recipe Peanut sauce
- Fresh cilantro
- Lime wedges
- Peanuts (chopped)
Instructions
- Prepare the marinade: In a medium bowl, whisk together the coconut aminos, coconut milk, fish sauce, lime juice, lime zest, minced garlic, grated ginger, and curry powder until fully combined.
- Slice the chicken: Cut the boneless skinless chicken thighs into long, thin strips about 1 inch wide. Each thigh yields approximately 4 strips.
- Marinate the chicken: Place the chicken strips in a plastic bag, pour the marinade over them, seal the bag, and toss to coat evenly. Refrigerate for at least 1 hour, ideally 2-4 hours, and up to 24 hours for maximum flavor.
- Soak the skewers: While the chicken marinates, soak the wooden skewers in cold water for 30-60 minutes to prevent burning during grilling.
- Preheat the grill: About 5-10 minutes before cooking, preheat your grill to medium-high heat (or heat a grill pan with additional oil over medium-high heat for 2-3 minutes).
- Thread the chicken onto skewers: Remove the chicken from the marinade and thread strips lengthwise onto the soaked skewers. Brush all sides with olive oil to help achieve a crispy texture.
- Grill the chicken satay: Cook the skewers on the preheated grill for 3-5 minutes per side until crisp and cooked through. The internal temperature should reach 170°F (77°C) for chicken thighs or 165°F (74°C) for chicken breasts.
- Serve: Serve the grilled chicken satay hot with peanut sauce, chopped peanuts, fresh cilantro, and lime wedges for a fresh and nutty accompaniment.
Notes
- Soaking wooden skewers before grilling is essential to prevent them from burning.
- Use chicken thighs for juicier, more flavorful satay; chicken breasts work but may be drier.
- Marinate longer for deeper flavor, but avoid exceeding 24 hours to prevent texture changes.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Adjust grilling times based on your equipment and chicken thickness to avoid under- or overcooking.
- The peanut sauce is optional but highly recommended to complement the satay flavors.
Keywords: Chicken Satay, Grilled Chicken Skewers, Southeast Asian Chicken, Peanut Sauce, Coconut Aminos Chicken
Find it online: https://dishedbydana.com/chicken-satay-recipe/
