Chicken Satay Recipe
Boneless skinless chicken breast skewers marinated in coconut curry and Turmeric powder, Thai spices. Last finish sizzling with coconut milk. Served with homemade peanut sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Satay
Method
Preparation and Cooking
- 1
Marinating the Chicken
In a large bowl, combine coconut milk, curry powder, turmeric powder, Thai red curry paste, soy sauce, honey, lime juice, minced garlic, minced ginger, salt, and pepper. Mix well. Cut chicken breasts into bite-sized pieces and add to the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Preparing the Skewers
Soak wooden skewers in water for at least 30 minutes to prevent burning. Preheat the grill or grill pan over medium-high heat.
- 3
- 4
Finishing Touch
During the last few minutes of grilling, brush the skewers with a little coconut milk to add flavor and moisture.
- 5
Making the Peanut Sauce
In a saucepan, combine peanut butter, water, remaining soy sauce, and any leftover marinade. Cook over low heat, stirring until smooth and heated through. Adjust the consistency with more water if needed.
- 6
Serving
Serve the chicken satay hot with the homemade peanut sauce on the side.
