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Chunks of chicken are marinated in a creamy coconut curry sauce, grilled on skewers, and served with a simple, spicy peanut sauce.
- Flavor: This savory, spiced coconut curry chicken is served with a gingery peanut sauce with just a touch of lime.
- Prep Note: Chicken satay can be assembled a day ahead and grilled when ready.
- Time-Saving Tip: The peanut dip can be prepared two days ahead and stored in the refrigerator. To save time, you can also buy precut chicken!
- Recommended Tools: A meat thermometer is the best way to check if your chicken is cooked properly. It will read 165°F when fully cooked.
Ingredient Tips for Chicken Satay
- Chicken: Use strips of boneless, skinless chicken breasts.
- Marinade: Soy sauce tenderizes the chicken, and the perfect blend of coconut milk, brown sugar, garlic, and curry powder infuses the meat with flavor. Look for full-fat coconut milk and not coconut cream. Be sure to discard leftover marinade.
- Peanut Sauce: Use smooth or chunky peanut butter, and adjust the amount of Sambal (or sriracha) to suit your preference. Ground ginger and a splash of fresh lime juice add an extra bright flavor to the peanut sauce.
Variations
- Before threading the chicken onto the skewers, alternate chunks of red bell pepper, yellow onion, zucchini coins, or whole mushrooms to make a complete meal on a stick.
- Swap the chicken thighs for cubes of pork or large shrimp.
- Brown sugar can be swapped out for honey, maple syrup, or a sugar-free substitute.
- Be sure to slice the chicken evenly so it cooks at the same rate.
- Before threading the chicken onto the wooden skewers, soak them in water for at least 30 minutes to prevent them from burning. Skip this step by using reusable metal skewers!
- For the best flavor, let the chicken get slightly charred before serving!
- You can freeze marinated raw chicken for fast future meals. See freezing instructions below!
Favorite Way to Serve
- Double up on the peanut sauce and use it for grilled shrimp, ramen noodles, or a cold Ramen noodle salad.
- Serve chicken satay skewers with jasmine rice, coconut rice, zucchini noodles, or over a bed of garlic bok choy.
Leftovers
Keep the chicken in a covered container in the refrigerator for up to 4 days. Reheat briefly in the microwave or the air fryer. Peanut sauce will last for up to a week in a jar with a tight-fitting lid.
To freeze, remove chicken from the skewers and place in zippered bags. Freeze for up to 4 months and thaw in the refrigerator before reheating.
Asian-Inspired Recipes to Savor
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Chicken Satay
This chicken satay with peanut dipping sauce is the perfect Asian entree.
Prep Time 20 minutes
Cook Time 6 minutes
Marinating Time 1 hour
Total Time 1 hour 26 minutes
Chicken
- ▢ 1 ½ pounds boneless skinless chicken breasts cut lengthwise into thin strips
- ▢ ½ cup coconut milk not low fat
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons brown sugar
- ▢ 2 cloves garlic minced
- ▢ 1 teaspoon curry powder
Peanut Sauce
- ▢ ½ cup peanut butter
- ▢ 2 tablespoons soy sauce
- ▢ 2 tablespoons fresh lime juice
- ▢ 1 ½ tablespoons brown sugar
- ▢ 2 teaspoons Sambal oelek or sriracha
- ▢ ¼ teaspoon ground ginger
- ▢ 3 tablespoons coconut milk or as needed for consistency
- ▢ chopped peanuts and chopped fresh cilantro, for serving, optional
In a large bowl, whisk together coconut milk, soy sauce, brown sugar, curry powder, and garlic. Add chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
In a medium bowl, combine peanut butter, soy sauce, lime juice, brown sugar, Sambal, and ground ginger. Whisk in coconut milk, adding more as needed until the sauce reaches desired consistency. Refrigerate for serving.
If using wooden skewers, soak them in water for at least 30 minutes.
Remove the chicken from the marinade and thread onto the soaked skewers. Discard the remaining marinade.
Preheat grill to medium-high heat. Grill the skewers for 3-4 minutes per side, or until fully cooked and nicely charred.
Serve chicken satay hot with peanut dipping sauce on the side. Garnish with chopped peanuts and cilantro if desired.
- Don’t skip soaking the skewers; it keeps them from burning on the grill.
- The peanut sauce can be made ahead and stored in the fridge for a few days.
- Nutrition information is calculated without optional garnish.
Calories: 524 | Carbohydrates: 22g | Protein: 46g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1473mg | Potassium: 974mg | Fiber: 2g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine Asian
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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