Ingredients
For the Chicken Satay
- 1-1 1/2 pounds chicken tenders
- 1 cup unsweetened coconut milk
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon ground coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- Wooden skewers (soaked in water for at least 30 minutes)
For the Peanut Sauce
- 1/2 cup peanut butter
- 1 tablespoon fresh minced ginger
- 1/3 cup chicken broth
- 1 tablespoon honey
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons sesame oil
- 2 cloves garlic
- 1 tablespoon chile-garlic sauce (optional)
Instructions
- Prepare the Marinade: Combine the coconut milk, brown sugar, fish sauce, ground coriander, cumin, turmeric, and salt in a large zip lock bag. Shake to mix thoroughly, then add the chicken tenders, ensuring they are well-coated. Seal the bag and marinate for at least 30 minutes to allow the flavors to penetrate the meat.
- Soak the Skewers: Soak wooden skewers in water for at least 30 minutes to prevent them from burning when grilling.
- Preheat the Grill: Heat your grill to medium direct heat. This ensures the chicken cooks evenly without charring too quickly.
- Skewer the Chicken: Thread each chicken tender onto a soaked wooden skewer. Arrange the skewers on a foil-covered cookie sheet for easy handling and transportation to the grill.
- Grill the Chicken: Place the skewers on the preheated grill and cook for about 3 minutes per side, turning once. Grill until the chicken is cooked through and has nice grill marks.
- Prepare the Peanut Sauce: While the chicken is grilling, combine peanut butter, minced ginger, chicken broth, honey, low-sodium soy sauce, rice vinegar, sesame oil, garlic cloves, and chile-garlic sauce (if using) in a blender. Puree until smooth and set aside.
- Serve: Plate the grilled chicken satay skewers and serve them over jasmine rice with the spicy peanut sauce on the side for dipping.
Notes
- Soaking the skewers is essential to prevent burning during grilling.
- Marinate the chicken for longer, up to 2 hours, for deeper flavor absorption.
- The peanut sauce can be adjusted for heat by varying the amount of chile-garlic sauce.
- Serve with jasmine rice or as an appetizer with fresh cucumber salad for a complete meal.
- For a gluten-free version, ensure the soy sauce is tamari or labeled gluten-free.
- Prep Time: 40 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
