Grilled Chicken Satay with Peanut Sauce
Appetizers,  Meals

Grilled Chicken Satay with Peanut Sauce

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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. We got busy on our cooking adventure making Grilled Chicken Satay with Peanut Sauce.

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.

Grilled Chicken Satay with Peanut Sauce

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.

Grilled Chicken Satay with Peanut Sauce

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!)

Grilled Chicken Satay with Peanut Sauce

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.

Grilled Chicken Satay with Peanut Sauce

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

Grilled Chicken Satay with Peanut Sauce

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?!

Grilled Chicken Satay with Peanut Sauce

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.

Grilled Chicken Satay with Peanut Sauce

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!

Grilled Chicken Satay with Peanut Sauce

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

Sweet Pickled Red Onions

More recipes similar to Grilled Chicken Satay…

Thai Cauliflower Rice Bowls

Thai Peanut Cauliflower Rice Bowls

and Thai Peanut Chicken

Thai Peanut Chicken

Peanut Chicken with Coconut Rice

Peanut Chicken with Coconut Rice

Thai Basil Chicken

Thai Basil Chicken

Check out my YouTube channel HERE for Weekly Meal Plans and recipes 🙂

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Grilled Chicken Satay with Peanut Sauce
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Grilled Chicken Satay with Peanut Sauce

My sister in law from Thailand shares her family recipe for authentic chicken satay!

Course Main Course
Cuisine Thai
Keyword Chicken, Grilled Chicken, Kabob, Peanut Chicken, Pickled Red Onions, Satay
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 300 kcal
Author Sumintra Saitep

Ingredients

Chicken Satay

  • 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

Peanut Sauce

  • 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

Instructions

Chicken Satay

  1. Cut chicken breasts into 2 inch strips. Lay between parchment paper or plastic wrap and pound until thin.

  2. Combine remaining ingredients in a mixing bowl, add chicken strips and marinate for at least 1 hour, but best if overnight.

  3. Thread chicken on kabob skewers that have been soaked in water for at least an hour. 

  4. Grill over medium high heat, basting with the remaining marinade, 3 minutes per side. Serve with Peanut Sauce.

Peanut Sauce

  1. In a saucepan over medium high heat add oil, once hot add the red curry paste and whisk until slightly brown, approx. 1-2 minutes.
  2. Add coconut milk and whisk 1 minute, or until red curry paste and coconut milk are evenly mixed.

  3. Add peanut butter, soy sauce, fish sauce, and rice vinegar, whisk until evenly mixed.

  4. Whisk in the water and add more for a thinner consistency. Stir in chopped peanut and top with additional peanuts if desired.

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