chicken satay

Categories: Appetizers, Poultry, Posted by Sandy Bergsten


For the Chicken:

3/4-pound boneless skinless chicken thighs, sliced into 1" pieces

1 teaspoon ground turmeric

3 tablespoons coconut milk

1 tablespoon fish sauce

1 tablespoon packed brown sugar

1 tablespoon lime juice 

1 cloves garlic, minced

½ shallot, chopped

1 teaspoon fresh ginger, grated

2 teaspoons Gochujang


For the Peanut Sauce:

¼ cup smooth peanut butter

1 ½ tablespoons unsweetened coconut milk

1 ½ tablespoons hot water

2 teaspoons lime juice

¼ teaspoon lime zest

1 teaspoon brown sugar

1 teaspoon soy sauce

1 teaspoon grated ginger

½ garlic clove, minced

¼ teaspoon sriracha 

¼ teaspoon fish sauce

1 ½ tablespoons boiling water

Pinch kosher salt 

Chopped peanuts, for garnish

Freshly chopped cilantro, for garnish



Soak the bamboo skewers in cold water for at least 15 minutes. 

In a large Ziploc bag toss the chicken and turmeric together to coat (take care- turmeric will stain your fingers).

For the marinade combine three tablespoons coconut milk, one tablespoon fish sauce, one tablespoon brown sugar, one tablespoon lime juice, one clove minced garlic, one half shallot chopped, one teaspoon grated ginger, and two teaspoons Gochujang until smooth. 

Pour the marinade into bag with the chicken and toss to coat. Let sit at room temperature for 30 minutes or chill in the refrigerator for 2 hours.

Meanwhile, make peanut sauce: Whisk together one quarter cup peanut butter, one and a half tablespoons coconut milk, one and a half tablespoons hot water, two teaspoons lime juice, one quarter teaspoon lime zest, one teaspoon brown sugar, one teaspoon soy sauce, one teaspoon  grated ginger, one half clove grated garlic, quarter teaspoon sriracha, quarter teaspoon fish sauce and a pinch of salt until smooth. Add more lime juice and/or salt to taste. The sauce can be made ahead of time and covered and refrigerated for up to five days.

Remove the chicken from the marinade and spear three pieces onto each skewer. Preheat a grill pan over medium-high heat or a gas or charcoal grill over hot coals. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side. 

Place on a platter and sprinkle the satay with chopped peanuts and cilantro and serve with peanut sauce.

Serves 2

(Note to make an appetizer verion, cut the chicken into bite sized pieces, then marinate. Grill, then cool and refrigerate. Rewarm in a 300 degre oven for five minutes. Place on skewers and serve with peanut sauce.)

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