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Grilled Chicken Satay

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
155 min
SERVINGS
5 servings
Dinner Thai
Grilled Chicken Satay
Ingredients
  • 1/2 cup coconut milk
  • 1 clove garlic, minced
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips
  • 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes
  • 1 cup coconut milk
  • 3/4 cup chicken stock
  • 1/2 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 1 tablespoon curry powder
  • 2 tablespoons lime or lemon juice
  • 1 teaspoon soy sauce
  • salt to taste
Instructions
1
To prepare the marinade, combine coconut milk, garlic, brown sugar, curry powder, salt, and pepper in a large glass or ceramic container. Mix everything together until well combined. Add the chicken to the marinade and gently stir to ensure it's evenly coated. Cover the container with plastic wrap and refrigerate for at least 2 hours.
2
Heat up an outdoor grill to medium-high temperature and lightly brush the grill grates with oil.
3
Take the chicken out of the marinade and shake off any excess. Thread the marinated chicken onto skewers; discard the remaining marinade.
4
To create the peanut sauce, blend coconut milk, chicken stock, peanut butter, brown sugar, and curry powder in a saucepan over medium-high heat until it starts to simmer. Gradually reduce the heat and continue to simmer, whisking constantly, until the sauce thickens and becomes smooth, about 5 minutes. Remove from heat and stir in lime juice, soy sauce, and salt.
5
While the peanut sauce is simmering, grill the chicken skewers on the preheated grill until they're no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Use an instant-read thermometer inserted into the center to check that it reaches at least 165 degrees F (74 degrees C).
6
Serve the skewers with warm peanut sauce.