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Ingredients (15)

For the chicken:

  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon Thai red curry paste
  • 1 1/2 teaspoons kosher salt
  • 2 pounds boneless, skinless chicken breasts, thighs, or a mixture of both

For the peanut sauce:

  • 3/4 cup unsweetened coconut milk
  • 1/4 cup chunky all-natural peanut butter (no salt or sugar added)
  • 1 tablespoon fish sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon Thai red curry paste
  • 2 teaspoons chile-garlic paste
  • 1 tablespoon freshly squeezed lime juice

To cook the chicken:

  • 30 (8-inch) wooden skewers (soak them in water for 30 minutes to avoid burning on the grill)
  • Vegetable oil
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Nutritional Information
  • Calories153
  • Fat10.45g
  • Saturated fat3.97g
  • Trans fat0.04g
  • Carbs2.12g
  • Fiber0.16g
  • Sugar1.2g
  • Protein12.64g
  • Cholesterol51.81mg
  • Sodium183.47mg
  • Nutritional Analysis per serving (30 servings) Powered by

Chicken satay with peanut sauce may seem like an exotic Thai dish, but it’s really just a simple mix of a few ingredients for the chicken marinade, with those same ingredients showing up in the peanut sauce. Marinate the chicken for 30 minutes, and in the meantime make the sauce. Heat it up for a few minutes to let the flavors mingle, and set it aside to cool while you skewer and grill the chicken. Serve the chicken and sauce together with some spicy pickles for a unique appetizer at your next cookout.

Special equipment: You’ll need 30 (8-inch) wooden skewers. Be sure to soak them in water for at least 30 minutes beforehand to keep them from burning on the grill.

Game plan: The chicken is ready to grill after 30 minutes of marinating, but for the best flavor let it marinate up to 24 hours.

The sauce can be made ahead and stored in the refrigerator for up to 2 days. Let it come to room temperature and stir before using.

For more, learn How to Make Curry Powder.


For the chicken:
  1. 1Place the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl and whisk to combine; set aside.
  2. 2Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the sauce.

For the peanut sauce:

  1. 1Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.

To cook the chicken:

  1. 1Heat a gas or charcoal grill to medium-high (about 375°F to 425°F). Meanwhile, thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet.
  2. 2When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
  3. 3Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping.
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