Chicken Satay with Peanut Sauce
2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long (or just
use chicken tenders)
3 tablespoons olive oil
1/4 cup coconut milk plus more as needed (may sub water)
1/3-1/2 cup smooth peanut butter
1/4 cup low sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon chili paste (like Sambal Oelek)
1 1/2 tablespoons lime juice
1 1/2 tablespoons fish sauce
1 teaspoon dried basil
1 teaspoon coriander powder
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon turmeric powder
Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size
bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the
refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will
become the base of your Peanut Sauce.
When ready to cook, soak wooden skewers in water for at least 30 minutes. (or use metal skewers)
Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto
skewers. (can skip the skewers if using bigger pieces/tenders)
Preheat grill to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken
3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
Add reserved Sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water.
Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until
completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR
water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili
sauce if desired for a spicier sauce.
Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main
Source URL: https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/