Grilled Satay Chicken Skewers with Peanut Sauce
Tender chicken thigh strips marinated in a golden turmeric-coconut milk mixture, threaded onto bamboo skewers and grilled until charred and caramelized. Served with a rich, creamy peanut dipping sauce and a refreshing cucumber relish, these aromatic skewers turn any lunch into a festive affair.
Ingredients
- 1.5 lbs boneless skinless chicken thighs, sliced into long strips
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon curry powder
+ 14 more ingredients
Instructions
Combine the coconut milk, fish sauce, curry powder, turmeric, palm sugar, and garlic in a bowl. Add the chicken strips and toss to coat. Marinate for at least 20 minutes, or up to overnight in the refrigerator.
While the chicken marinates, make the peanut sauce. Whisk together the peanut butter, 1/4 cup coconut milk, sweet chili sauce, soy sauce, lime juice, and tamarind paste in a small saucepan over low heat. Stir until smooth and warmed through. Add water, 1 tablespoon at a time, until it reaches a thick but pourable dipping consistency. Set aside.
Make the cucumber relish by combining the sliced cucumber, shallot, rice vinegar, and sugar in a small bowl. Toss and let sit while you grill.
Thread the marinated chicken strips onto the soaked bamboo skewers, weaving them in an S-shape so they lay flat.
Preheat a grill, grill pan, or broiler to medium-high heat. Brush the grates with oil to prevent sticking.
Grill the skewers for 3-4 minutes per side, basting with any remaining marinade during the first flip. Cook until charred in spots and cooked through.
Arrange the skewers on a platter. Serve with the peanut dipping sauce, cucumber relish, and extra lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI