Thai Chicken Satay with Spicy Peanut Sauce

Thai Chicken Satay with Spicy Peanut Sauce

Marinated in coconut milk and ginger, these crowd-pleasing grilled chicken skewers are a must-have appetizer for cocktail parties. Adjust the level of spice in the peanut sauce by varying the amount of Thai red curry paste.


Chicken Satay Skewers
3 chicken breasts
1/4 cup coconut milk
2 tsp. fish sauce, or to taste
1 tbsp. chopped ginger
2 tbsp. chopped cilantro
2 tsp. turmeric
15 small bamboo skewers
Vegetable oil, for grill
Chopped peanuts, for garnishing (optional)
Cilantro leaves, for garnishing (optional)
Lime wedges, for garnishing (optional)

Spicy Peanut Sauce
2 tbsp. Thai red curry paste, or to taste
1 cup coconut milk
Juice of 1 lime
1 cup finely chopped peanuts, preferably toasted
1 tbsp. brown sugar


Chicken Satay Skewers
Soak bamboo skewers in water to help prevent them from burning on the grill.

Slice each chicken breast, lengthwise, into 5 strips. Set aside.

To make the marinade: combine coconut milk, fish sauce, ginger, cilantro and turmeric in a large bowl. Add chicken to marinade, toss to combine. Let chicken marinate for 10 to 15 minutes or up to 1 day, refrigerated. Thread chicken onto skewers.

Preheat grill to medium high.

Brush grill well with oil. Reduce heat to medium. Add skewers to grill. Cook, flipping as needed, until chicken is cooked all the way through but still juicy, about 5 to 8 minutes.

Serve chicken skewers with Spicy Peanut Sauce. Garnish with chopped peanuts, cilantro leaves and lime wedges.

Spicy Peanut Sauce
Add Thai curry paste, coconut milk, lime juice, peanuts and brown sugar to small saucepan. Whisk to combine and bring to a boil. Reduce to simmer and cook until slightly thickens, about 5 minutes.

Yield: 15 servings.



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