I was racking my brain for what to serve with our Cucumber Peanut Salad, and I realized a little more peanut was definitely in order! If you’ve ever had satay in a restaurant, it is very easy to make and can be made with chicken, tofu or even tempeh. I tweaked this recipe with clean-up and prep time in mind. The marinade is made in one large batch, and then divided in two portions. The larger portion goes over the chicken, and the remainder is mixed with peanut butter and curry paste to make a thicker sauce. If you can’t stand too much heat, omit or reduce the curry paste.
I’m using boneless, skinless chicken thighs. They’re great for grilling. Thighs are hard to overcook, inexpensive, and they lend themselves well to skewering. If you prefer lighter meat use boneless skinless chicken breasts.
When you mix together the marinade ingredients, the quantity should be just shy of 2 cups. Marinate the chicken in about 1 cup of marinade for at least an hour and up to four. If using wooden skewers, soak them in water while the chicken is marinating. While the chicken is marinating use an immersion blender to combine the rest of the coconut milk mixture with peanut butter and red curry paste. Reserve the sauce. Thread the chicken onto wooden or metal skewers and discard the marinade.
Grill the chicken on, turning so all sides are cooked about 3 minutes per side or until chicken is cooked through with nice grill marks. Serve with peanut sauce and lime wedges.
1 lb boneless skinless chicken thighs or breasts, cut into one inch strips
Marinade and Sauce Base:
3/4 cup coconut milk
1/2 cup water
1/4 cup soy sauce (gluten free if necessary)
2 tablespoons maple syrup
1/4 cup lime juice
2 tablespoons grated ginger
1 small shallot, minced
For the peanut sauce:
1/2 cup peanut butter or more if necessary
1 teaspoon red curry paste or crushed red pepper, optional
Mix together marinade and sauce base. Soak skewers if necessary. Pour one cup of marinade over chicken, and marinate in the refrigerator for one hour. Use an immersion blender or blender to combine the remaining marinade and peanut butter. Add curry paste or crushed red pepper if desired.
Preheat grill to high heat. Thread chicken onto skewers, and discard marinade. Cook chicken about 3 minutes per side or more until cooked through. Serve with peanut sauce and lime wedges. Save an remaining peanut sauce for dipping grilled vegetables, or adding to noodle dishes.
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