Grilled Chicken Satay With Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.
Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
  • 1/2 cup light coconut milk
  • 1 tbsp Asian fish sauce
  • 2 tsp red curry paste
  • 1 tsp brown sugar
  • 1 tbsp chopped cilantro
  • 1/2 tsp ground turmeric
  • 1/2 tsp kosher salt
  • freshly ground black pepper, to taste
  • 1 1/4 pounds thin sliced boneless, skinless chicken cutlets
  • 16 large Bamboo skewers, soaked in cold water
  • lime wedges, for garnish
  • 1 tbsp chopped cilantro, for garnish
  • 1 tbsp chopped peanuts, for garnish (optional)
  • For the Peanut Sauce
  • 1/3 cup low sodium chicken broth
  • 2 tbsp Better’n peanut butter
  • 1 tbsp reduced sodium soy sauce, Tamari for gluten-free
  • 2 tsp honey
  • 1 tsp Sriracha chili sauce
  • 1 tsp freshly grated ginger
  • 1 small clove garlic, minced
  1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
  2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
  3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.