Thai Chicken Satay with Peanut Sauce
Grilling doesn’t have to be the same-old same-old all the time. Our Thai Chicken Satay with Peanut Sauce are a lovely departure from boring hotdogs and hamburgers.
Have you noticed our outlook on life in different in the summer?
Relaxed, peaceful, less aggressive, not in a hurry, more focused on family and making memories. I like the summertime me.
Although I wish I could stay this harmonious all year long, I think the transformation in attitude is part of what makes summer special.
Grilling is an extension of this tranquil mindset. It’s a no-fuss, take-your-time way of cooking. Grilling makes me feel like I’m on vacation even when I’m standing in my own backyard.
I love dabbling around the deck, with tongs in one hand, beverage in the other, watching the kids kick the soccer ball across the yard. I love rocking under the sun umbrella with my sweet hubby, as a smoky mesquite cloud wafts over our heads, reminding us of the good things to come.
Grilling is happiness.
One thing I love to do with my grill, is prepare dishes that are an escape from the mundane. Here I’ve made a vibrant Thai Chicken Satay with Peanut Sauce. The chicken satay skewers soak in a rich marinade of coconut milk and spices, that develops a bright and earthy skin when grilled.
The spicy peanut sauce is rich and creamy with a pop of heat from the chile-garlic sauce. It’s perfect for dipping Thai satay… and for dipping your fingers.
Thai Chicken Satay with Peanut Sauce is truly one of my favorite dishes. I always hope there will be a little peanut sauce leftover to eat with veggies the next day!
Thai Chicken Satay with Peanut Sauce
Ingredients
For the Chicken Satay:
- 1-1 1/2 pounds chicken tenders
- 1 cup unsweetened coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- Wooden Skewers, soaked
For the Peanut Dipping Sauce:
- 1/2 cup peanut butter
- 1 tablespoon fresh minced ginger
- 1/3 cup chicken broth
- 1 tablespoon honey
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 cloves garlic
- 1 tablespoon chile-garlic sauce, optional
Instructions
- Combine the coconut milk, brown sugar, fish sauce and spices in a large zip lock bag. Shake and add the chicken tenders. Marinate for at least 30 minutes.
- Soak the skewers in water for at least 30 minutes.
- Preheat the grill to direct medium heat. Weave each tender onto a skewer and lay on a foil-covered cookie sheet.
- Grill the Thai chicken satay for 3 minutes per side.
- Meanwhile, puree all the ingredients for the peanut sauce in the blender and set aside.
- Serve the chicken satay skewers over jasmine rice with spicy peanut sauce for dipping.
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
I use this recipe all the time, I forgot to comment- i think maybe the soy sauce proportion is off in the peanut sauce recipe? Cuz it’s very salty if you put 1/4 cup in there, even with low sodium soy sauce. I instead just add it to taste, but I wondered if that was in fact a typo or not.
Plus food on sticks is always a good hit with my kids. This chicken satay would be a winner.
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