Chicken Satay Skewers with Peanut Sauce
These flavorful chicken satay skewers are marinated in a blend of aromatic spices and grilled to perfection. Served with a rich and creamy peanut dipping sauce, they make a delightful appetizer.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 569 kcal
Allergen information: may contain gluten, milk, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
chicken
- 500 gchicken breast, cut into 1-inch (2.5 cm) pieces
marinade
- 30 gshallot, chopped
- 2 clovegarlic, minced
- 1 tbspginger, grated
- 1 tspturmeric powder
- 1 tspcoriander powder
- 0.5 tspcumin powder
- 1 tbspbrown sugar
- 1 tbspsoy sauce
- 2 tbspcoconut milk
- 1 tbspvegetable oil
peanut sauce
- 0.5 cuppeanut butter, creamy
- 0.5 cupcoconut milk
- 1 tbsplime juice
- 1 tbspsoy sauce
- 1 tspbrown sugar
- 1 tspchili garlic sauce
- 0.25 cupwater
garnish
- 0.5 pcscucumber, sliced(optional)
- 0.25 pcsred onion, sliced(optional)
Equipment
grill · tongs · food processor · large bowl · small saucepan
The method
Step by step
- 1
Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Cook’s note: Soaking skewers is crucial for even cooking and preventing charring.
- 2
In a food processor, combine the shallot, garlic, ginger, turmeric powder, coriander powder, cumin powder, brown sugar, soy sauce, and coconut milk for the marinade.
About 2 min
Cook’s note: Ensure the marinade ingredients are well blended for maximum flavor.
- 3
Process until a smooth paste forms, scraping down the sides as needed.
About 1 min
- 4
Place the chicken pieces in a large bowl and pour the marinade over them.
About 1 min
- 5
Toss to ensure all chicken pieces are evenly coated.
About 1 min
- 6
Cover the bowl and refrigerate for at least 1 hour, or preferably longer, up to 4 hours, to allow the flavors to meld.
About 1 hr
Cook’s note: Longer marinating time will result in more tender and flavorful chicken.
- 7
While the chicken marinates, prepare the peanut sauce.
- 8
In a small saucepan, combine the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, chili garlic sauce, and water.
About 1 min
- 9
Heat over medium-low heat, stirring constantly, until the sauce is smooth and heated through.
About 5 min
Cook’s note: Do not boil the sauce; gentle heating prevents it from separating.
- 10
Remove from heat and set aside.
- 11
Preheat your grill to medium-high heat.
About 5 min
Cook’s note: A well-preheated grill ensures a good sear and prevents sticking.
- 12
Thread the marinated chicken pieces onto the soaked bamboo skewers.
About 5 min
Cook’s note: Don't overcrowd the skewers; leave a little space between pieces for even cooking.
- 13
Brush the chicken skewers lightly with vegetable oil to prevent sticking.
About 1 min
- 14
Grill the skewers for 3-4 minutes per side, or until the chicken is cooked through and has nice char marks.
About 12 min
Cook’s note: The internal temperature of cooked chicken should reach 165°F (74°C).
- 15
Serve the chicken satay skewers hot with the peanut sauce for dipping.
Cook’s note: Garnish with sliced cucumber and red onion if desired.
Per serving
Nutrition
- Calories
- 569.4kcal
- Protein
- 49.2g
- Carbs
- 21.3g
- Fat
- 34.6g
- Fibre
- 4.1g
- Sugar
- 10.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover chicken satay and peanut sauce separately in airtight containers in the refrigerator.
Reheat chicken satay in a pan or oven until warmed through. Reheat peanut sauce gently on the stovetop, adding a splash of water if it's too thick.
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