Name: Grilled Chicken Satay with Peanut Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 pounds chicken breasts; 1/2 cup coconut milk; 1 Tbsp fish sauce; 2 Tbsps soy sauce; 2 Tbsps brown sugar; 2 Tbsps lemongrass paste (in a tube or chopped lemongrass); 4 cloves garlic (minced); 3 tsps tumeric; 2 tsps curry powder; 1 tsp black pepper; 2 Tbsps cilantro (minced); 3 Tbsps fresh lime juice; 2 Tbsps vegetable oil; Optional: Sriracha; wooden kabob skewers (soaked in water at least 1 hour); Optional: serve with Pickled Red Onions (recipe above in post) and cucumbers; 1 Tbsp vegetable oil; 1 or 2 Tbsp red curry paste (more or less depending on heat preference); 1/3 cup coconut milk; 3 Tbsps peanut butter; 1 Tbsp soy sauce; 1 tsp fish sauce; 1 tsp rice vinegar; 1/4 cup water (or more for a thinner consistency); chopped peanuts

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We had a fun cooking adventure making this authentic recipe for Grilled Chicken Satay with Peanut Sauce.

When I began this blog a few months ago, I was so excited when my sister in law, Sumintra, said she would love to come cook with me.

And share some her family’s Thai recipes.

She and my brother live in New York and they are home for a visit so we finally got to do this.

This just proves that I really do “cook well with others” 😉 .

She showed up with wine, which is always a bonus.

The marinade for the chicken satay is what we made first, basically all the ingredients listed below all mixed together.

How to make Grilled Chicken Satay with Peanut Sauce

We cut chicken breasts into 2 inch strips and placed them between parchment paper and pounded until thin.

The chicken goes into the marinade (which smells absolutely divine) for at least an hour, or suggested overnight.

As the chicken marinated she showed me how to make Peanut Sauce.

It starts with vegetable oil and then coconut milk, red curry paste, peanut butter, soy sauce, fish sauce, rice vinegar, and some water to thin it out.

Then she added chopped peanuts for some texture (genius move, Su!)

We had the wooden skewers soaking in water for a few hours to prevent burning (they still burned, but we just laughed…I did mention wine was involved, right?!

So we weren’t too worried. Su’s looked much prettier than mine threaded on the skewers.

We grilled them on medium high for just a few minutes per side, basting with the extra marinade a few times.

Time to take a selfie…

I mean, what else is there to do when waiting for them to grill other than take a selfie, right?!

Su created a gorgeous display for these amazing grilled chicken satay with peanut sauce! I had to snap a picture of her taking a picture.

And FYI this spot in my kitchen is where I take most of my pictures too because it gets the best lighting.

I made Sweet Pickled Red Onions a few weeks ago which she mixed with some diced cucumber to serve alongside the Grilled Chicken Satay and Peanut Sauce, which were out of this world delicious!

Sweet Pickled Red Onions recipe is here for you along with some other similar dishes…

More recipes similar to Grilled Chicken Satay…

Thai Cauliflower Rice Bowls

and Thai Peanut Chicken

Peanut Chicken with Coconut Rice

Thai Basil Chicken

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