Grilled Chicken Satay Skewers with Peanut Sauce

Serves 6

Ingredients

CHICKEN SATAY MARANADE
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 1/2 cup vegetable or canola oil
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 3 garlic cloves, pressed
  • 2 tsp ginger, minced
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 3-4 pounds boneless skinless chicken thighs, cubed
PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/3 cup coconut milk
  • 1 tbsp soy sauce
  • 1 garlic clove crushed
  • 1 tsp ginger, minced
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • salt, to taste
  • 2-3 tbsp hot water to thin out the sauce
TO SERVE
  • lime wedges
  • toasted crushed peanuts

Instructions

  1. Combine all the ingredients for the marinade in a large bowl and whisk well.
  2. Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
  3. If using, soak bamboo skewers in hot water for at least 15 minutes before skewering.
  4. Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
  5. To cook the chicken satay, thread the marinated chicken onto skewers.
  6. Heat the grill over high heat. Lightly brush or spray the grates with cooking oil. You can also spray your skewers with cooking oil.
  7. Place the skewers on the grates and cook for 5-6 minutes per side until cooked through and golden brown.
  8. Remove from the heat and allow to rest for 5 minutes.
  9. Serve chicken with the peanut sauce, lime wedges and toasted, crushed peanuts. Option to serve with white rice and cucumber salad.

Note: Consider serving this dish with this Thai Cucumber Salad!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Peanut Chicken with Spicy Mango Salsa

Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.