Thai Chicken Satay is a beloved dish that combines tender, juicy chicken with aromatic spices, grilled to perfection on skewers. This flavorful street food favorite is typically served with a rich and creamy peanut dipping sauce, which balances the savory, slightly sweet, and aromatic flavors of the grilled chicken. Originating from Southeast Asia, satay is a popular dish in Thailand and many other countries, each offering their own twist on the marinade and sauce.
The key to a great Chicken Satay lies in the marinade—an infusion of turmeric, coriander, and ginger, which infuses the chicken with warmth and depth. Meanwhile, the peanut sauce, made with creamy peanut butter, coconut milk, and a touch of spice, offers a perfect contrast to the smoky, grilled meat. Whether you’re hosting a dinner party, enjoying a casual meal, or craving something flavorful to serve as an appetizer, Thai Chicken Satay with Peanut Sauce is guaranteed to impress.
Chicken Satay Ingredients:
- 1 lb (450g) chicken breast or thighs, cut into thin strips
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 2 garlic cloves, minced
- 1/2 tsp ground ginger
- 1 tbsp lime juice
- 1/2 tsp salt
- Bamboo skewers (soaked in water for at least 30 minutes to prevent burning)
Peanut Sauce Ingredients:
- 1/2 cup creamy peanut butter
- 3 tbsp coconut milk (or water for a lighter version)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp lime juice
- 1-2 tsp red curry paste (optional, for heat)
- 1 garlic clove, minced
- 1/4 tsp ground ginger
- 1-2 tbsp warm water (to adjust the sauce consistency)
Instructions:
1. Marinate the Chicken:
- In a bowl, combine soy sauce, fish sauce, brown sugar, turmeric, ground coriander, cumin, garlic, ginger, lime juice, and salt.
- Add the chicken strips and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
2. Prepare the Peanut Sauce:
- In a small saucepan over medium heat, combine the peanut butter, coconut milk, soy sauce, fish sauce, sugar, lime juice, and red curry paste (if using). Stir continuously until smooth and heated through.
- Add minced garlic and ground ginger, stirring for another minute.
- Gradually add warm water, 1 tablespoon at a time, until the sauce reaches your desired consistency (it should be thick but pourable).
- Taste and adjust seasoning, adding more lime juice, sugar, or soy sauce as needed. Set aside.
3. Skewer the Chicken:
- Thread the marinated chicken strips onto the soaked bamboo skewers, leaving a little space between each piece to ensure even grilling.
4. Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat. Brush the grill with a little oil to prevent sticking.
- Grill the chicken skewers for 2-3 minutes on each side, or until the chicken is cooked through and has nice grill marks. You can also use a broiler or skillet if you don’t have a grill.
5. Serve:
- Arrange the grilled chicken satay on a platter.
- Serve with the peanut sauce on the side for dipping. Garnish with chopped cilantro, sliced cucumbers, or crushed peanuts if desired.
Tips:
- Alternative Protein: You can use shrimp, tofu, or even beef instead of chicken for a variation.
- For Extra Flavor: Marinate the chicken overnight if possible, for deeper flavor.
- Peanut Sauce Variations: For a spicier sauce, add a bit of chili oil or fresh chili slices.
This Thai Chicken Satay with Peanut Sauce makes a delicious appetizer, snack, or even a light main dish. Enjoy!
