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Chicken Satay* Recipe

Name: Kona Grill - Tampas Chicken Satay* Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lbs boneless, skinless chicken thighs; 0.5 cups coconut milk; 2 tbs soy sauce; 1 tbs fish sauce; 1 tbs brown sugar; 0.5 tsp ground turmeric; 0.5 tsp ground coriander; 3 cloves garlic; 1 tbs fresh ginger; 1 tbs vegetable oil; 10 pieces wooden skewers (soaked 30 min); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups creamy peanut butter; 0.25 cups coconut milk; 1 tsp red curry paste; 1 tbs soy sauce; 1 tsp brown sugar; 1 tbs lime juice; 2 tbs water; 0.25 tsp chili flakes (optional); 0.5 tsp fish sauce (optional); 3 cups green cabbage, thinly sliced; 1 cup carrot, julienned or grated; 0.25 cups red onion, thinly sliced; 0.25 cups fresh cilantro, chopped; 2 tbs rice vinegar; 1 tbs lime juice; 0.5 tbs sesame oil; 0.5 tsp sugar

Inspired by Kona Grill - Tampa

Time1h

Serves4

grilled skewers, thai peanut sauce, cabbage slaw

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Ingredients

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Chicken Satay

1 lbs boneless, skinless chicken thighs

1/2 cups Coconut milk

2 tbs Aged soy sauce

1 tbs Fish sauce

1 tbs Brown sugar

1/2 tsp Ground turmeric

1/2 tsp Ground coriander

3 cloves Garlic

1 tbs fresh ginger

1 tbs Tuscany sunflower oil

10 pieces wooden skewers (soaked 30 min)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Thai Peanut Sauce

1/2 cups creamy peanut butter

1/4 cups Coconut milk

1 tsp Red curry paste

1 tbs Aged soy sauce

1 tsp Brown sugar

1 tbs ReaLime juice

2 tbs water

1/4 tsp chili flakes (optional)

1/2 tsp fish sauce (optional)

Cabbage Slaw

3 cups green cabbage, thinly sliced

1 cup carrot, julienned or grated

1/4 cups Red onion, thinly sliced

1/4 cups Fresh cilantro, chopped

2 tbs Rice vinegar

1 tbs ReaLime juice

1/2 tbs Toasted sesame oil

1/2 tsp sugar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Serving

4 pieces Lime wedges

2 tbs chopped roasted peanuts

2 tbs Fresh cilantro leaves

Method

Chicken Satay

Prepare and marinate chicken

Slice the chicken thighs into 1/2-inch wide strips, about 10–12 pieces. In a bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, ground turmeric, ground coriander, minced garlic, grated ginger, vegetable oil, salt, and black pepper until smooth. Add the chicken strips, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Skewer the chicken

If using wooden skewers, drain and pat chicken strips dry slightly, then thread 2–3 strips per skewer, leaving a small space between pieces so they cook evenly. Arrange skewers on a tray and let rest at room temperature for 10–15 minutes before grilling.

Grill the skewers

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Grill skewers 3–4 minutes per side, turning once, until edges are charred and internal temperature reaches 165°F (74°C). Brush with any reserved marinade during the first side cook only (discard leftover marinade used with raw chicken). Remove from heat and let rest 3 minutes.

Thai Peanut Sauce

While chicken is marinating or grilling, make the sauce. In a small saucepan over low heat, combine peanut butter and coconut milk. Stir until smooth and warmed, then whisk in red curry paste, soy sauce, brown sugar, lime juice, and water to reach a pourable consistency. Taste and adjust: add fish sauce for saltiness or more lime for brightness. If you like heat, stir in chili flakes. Keep warm or transfer to a serving bowl.

Cabbage Slaw

In a large bowl, combine sliced cabbage, grated carrot, sliced red onion, and chopped cilantro. In a small bowl whisk rice vinegar, lime juice, sesame oil, sugar, salt, and black pepper until sugar dissolves. Pour dressing over vegetables and toss to combine. Let sit 10 minutes to soften slightly and marry flavors, then taste and adjust seasoning.

Garnish & Serve

Arrange grilled chicken satay on a platter with cabbage slaw on the side or beneath skewers. Spoon peanut sauce into a small bowl for dipping and sprinkle chopped roasted peanuts and cilantro leaves over the skewers. Serve with lime wedges for squeezing over the chicken and slaw.