Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into strips
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- Wooden skewers, soaked in water for 30 minutes
- 1/2 cup smooth peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (for peanut sauce)
- 1 tablespoon honey
- 1/4 cup coconut milk (for peanut sauce)
- 1/4 cup water
Instructions
- In a large bowl, combine coconut milk, soy sauce, brown sugar, fish sauce, curry powder, garlic, ginger, and vegetable oil. Stir until the sugar dissolves.
- Add the chicken strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- While the chicken marinates, prepare the peanut sauce. In a small saucepan over low heat, combine peanut butter, lime juice, soy sauce, honey, coconut milk, and water. Stir continuously until smooth and heated through, about 5 minutes. Remove from heat and let cool.
- Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked skewers.
- Grill the skewers for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. The aroma will remind you of those spontaneous family meals that come together in a flurry of energy and love.
- Serve the Chicken Satay with the peanut sauce on the side for dipping. Relish in the joy of sharing a meal that’s as much about the journey as it is the destination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Chicken Satay, recipe, cooking, food
