Description
This Chicken Satay recipe features tender, marinated chicken thighs grilled to perfection and served with a rich, flavorful peanut sauce. Infused with lemongrass, turmeric, garlic, ginger, and chili paste, these skewers offer a perfect balance of savory, tangy, and spicy notes, making it a delicious Southeast Asian-inspired appetizer or main dish.
Ingredients
Units
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For the Chicken
- 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
- 1/3 cup coconut milk
- 1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces
- 1 tsp. ground turmeric
- 2 Tbsp. fish sauce
- 2 Tbsp. packed brown sugar
- 2 Tbsp. lime juice
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 Tbsp. fresh ginger, chopped
- 1 1/2 Tbsp. chili paste
For the Peanut Sauce
- 1/2 cup smooth peanut butter
- 1/4 cup reserved marinade
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. lime juice
- 1 tsp. lime zest
- 1 clove garlic, grated
- 1 Tbsp. freshly grated ginger
- 1/4 cup boiling water
- Chopped peanuts, for garnish
- Freshly chopped cilantro, for garnish
Instructions
- Prepare Lemongrass and Coconut Milk: Soak bamboo skewers in cold water for at least 15 minutes to prevent burning. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and allow to cool for at least 10 minutes. Strain and reserve the lemongrass pieces for the marinade.
- Coat Chicken with Turmeric: In a medium bowl, toss the chicken pieces with ground turmeric to evenly coat the meat with flavor and color.
- Make the Marinade: In a food processor, blend together the coconut milk, fish sauce, brown sugar, lime juice, garlic, shallot, ginger, and chili paste until smooth, scraping down the sides as needed. Set aside 1/4 cup of this marinade to use later in the peanut sauce.
- Marinate the Chicken: Pour the remaining marinade and reserved lemongrass pieces into the bowl with the turmeric-coated chicken. Toss to ensure each piece is well coated. Let the chicken sit at room temperature for 30 minutes or refrigerate for up to 2 hours for maximum flavor absorption.
- Prepare the Peanut Sauce: In a medium bowl, whisk together the peanut butter, reserved marinade, low-sodium soy sauce, lime juice, lime zest, grated garlic, and freshly grated ginger. Add boiling water gradually and whisk until the sauce is smooth and well combined.
- Grill the Chicken Satay: Preheat a grill to medium-high heat. Thread 3 pieces of chicken onto each soaked skewer. Grill the skewers, flipping once, until the chicken is cooked through and slightly charred, about 3 to 4 minutes per side.
- Serve: Sprinkle the grilled chicken satay with chopped peanuts and freshly chopped cilantro. Serve immediately alongside the peanut sauce for dipping.
Notes
- Soaking skewers prevents them from burning on the grill.
- Marinating for longer enhances the flavor and tenderness of the chicken.
- Adjust chili paste quantity to your preferred spice level.
- Peanut sauce can be made ahead and refrigerated for up to 2 days.
- If you don’t have a grill, you can cook the chicken skewers on a grill pan or broil in the oven.
Nutrition
- Serving Size: 1 serving (approximately 4 skewers with sauce)
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
