Chicken Satay Skewers with Peanut Sauce
Ingredients
- • 680 g chicken breast, cut into strips
- • 120 ml coconut milk
- • 30 ml soy sauce
- • 15 g brown sugar
- • 5 g curry powder
- • 3 g turmeric
- • 3 cloves garlic
- • 10 g fresh ginger, minced
- • 15 ml vegetable oil
- • 120 g creamy peanut butter
- • 30 ml lime juice
- • 15 ml honey
- • 5 ml sriracha sauce
- • 1 sprinkle salt to taste
Instructions
- 1
Soak 12-16 bamboo skewers in water for at least 20 minutes to prevent burning during cooking.
- 2
In a bowl, combine coconut milk, soy sauce, brown sugar, curry powder, turmeric, minced garlic, and ginger to create the marinade.
- 3
Add chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
- 4
While chicken marinates, prepare the peanut sauce by whisking together peanut butter, 60ml (1/4 cup) warm water, lime juice, honey, remaining soy sauce, and sriracha in a small bowl until smooth. Add more water if needed to reach desired consistency.
- 5
Thread marinated chicken strips onto the soaked skewers, weaving them in an S-shape pattern for even cooking.
- 6
Preheat grill or grill pan to medium-high heat and brush lightly with vegetable oil.
- 7
Grill skewers for 3-4 minutes per side, turning once, until chicken is cooked through with nice char marks and internal temperature reaches 74°C (165°F).
- 8
Let skewers rest for 2-3 minutes before serving.
- 9
Serve hot with peanut sauce on the side for dipping, garnished with lime wedges and fresh cilantro if desired.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to authentic satay is the marinade penetration - don't skip the marinating time! For the peanut sauce, adjust the consistency with warm water rather than cold for a silkier texture. If grilling outdoors, the slight smoke adds incredible depth to the flavors."
