Chicken Satay with Peanut Butter Sauce is a classic of Thai restaurants and now it can be the star of your backyard barbeque! The tender chicken is marinated in coconut milk, curry powder, garlic, ginger, brown sugar, fish sauce, and turmeric for a distinctly golden and sweet finish. It’s grilled to perfection and then served with a savory-sweet homemade peanut butter sauce that bursts with flavor. Chicken Satay with Peanut Butter Sauce is hearty, spicy, garlicky, and absolutely mouthwatering! You’ll be rethinking how you do chicken in the future once you try this!
Ingredients
For the sauce:
- 3 tablespoons creamy peanut butter
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- 2 teaspoons chili garlic sauce
- 1 teaspoon ginger, grated
For the chicken:
- 1/4 cup coconut milk
- 2 tablespoons reduced-sodium soy sauce
- 2 1/2 teaspoons yellow curry powder
- 1 1/2 teaspoons turmeric
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 2 pounds chicken thighs, boneless, skinless, and cut into 1-inch chunks
- 1 tablespoon canola oil
- kosher salt, to taste
- ground black pepper, to taste
Directions
Step 1 –In a small bowl, whisk together the peanut butter, the 1 tablespoon of the soy sauce, the lime juice, the brown sugar, the chili garlic sauce, and the ginger.
Step 2 –Add 2-3 tablespoons of water to achieve the desired sauce consistency.
Step 3 –Set the sauce aside.
Step 4 –In a different bowl, combine the coconut milk, the remaining soy sauce, the curry powder, the turmeric, the garlic, the ginger, the brown sugar, and the fish sauce.
Step 5 –In a large resealable bag, add the chicken.
Step 6 –Pour the coconut milk mixture into the bag and seal it. Massage the chicken so every part is exposed to the marinade.
Step 7 –Allow the chicken to marinate for at least 2 hours, or up to overnight.
Step 8 –Remove the chicken from the marinade and discard the remaining liquid.
Step 9 –Preheat the grill to medium-high heat.
Step 10 –Thread the chicken onto the skewers and brush with the canola oil.
Step 11 –Season with salt and pepper.
Step 12 –Cook the skewers on the grill, turn them occasionally, until the chicken is cooked through at 165 degrees F, about 12-15 minutes.
Step 13 –Serve with the creamy peanut sauce!
