Description
Better than takeout, these Chicken Satay Skewers with a peanut sauce are juicy, tender, and easy to make at home. The chicken is packed with bright bold flavors from the simple coconut marinade and the homemade peanut dipping sauce. It's savoury, sweet, tangy, and nutty. They tastes just like what you would order at a fancy restaurant (if not better!) and you won't believe how easy it is to make at home. All you need is a few minutes to prep, let the chicken marinate for an hour and then spend about 15 minutes grilling. So easy, and so delicious!
Ingredients
Satay Chicken:
- 2 pounds chicken breast, boneless and skinless cut into 1-inch cubes
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon yellow curry powder
- 1 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 tablespoon vegetable oil
For the peanut sauce:
- 2 tablespoons hoisin sauce (or dark soy sauce)
- 2 tablespoons peanut butter
- 1 tablespoon red curry paste (optional)
- 1/2 tablespoon lime juice, freshly squeezed
- 1/2 tablespoon honey (or white sugar)
- 1/4 cup boiling water
- 1 tablespoon roasted peanuts, chopped
For serving:
- lime wedges
- 1 tablespoon roasted peanuts, chopped
- 1 teaspoon fresh cilantro, chopped
Instructions
- Place cubed chicken into a zip-loc bag. Add in all the marinade ingredients (coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, minced garlic, ginger and vegetable oil). Stir well to combine. Press the air out of the bag and seal tightly. Press the marinade around the cubed chicken to coat. Place in the refrigerator and marinate for at least 1 hour or overnight.
- Thread the chicken onto skewers (about 4 to 5 pieces per skewer). Gently dab with paper towel to remove excess marinade off the chicken.
- Heat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with some vegetable oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the chicken skewers for 8-10 minutes on each side or until the internal temperature reaches 165 F and grill marks are clearly visible. Do not overlap the skewers at any time but you can turn the skewers occasionally to achieve even cooking and grill marks on both sides.
- Meanwhile, make the peanut sauce by combining all the sauce ingredients (hoisin sauce, peanut butter, red curry paste (optional), lime juice, honey and water). Stir well with a spoon to mix until the mixture is smooth and uniform. Sprinkle chopped roasted peanuts on top.
- Serve the skewers on a plate with peanut sauce and lime wedges. Sprinkle roasted peanuts and chopped cilantro on top.
Notes
How to cook skewers in the oven: To cook satay skewers in the oven, place them on a baking tray and roast at 480 F for 12-13 minutes, or when the internal temperature reaches 165 F. You can add some charring by then placing under the broiler on high for 1 minute. Keep a close eye on them, because they can burn quickly.
How to cook chicken satay in the air fryer: You can cook this chicken in the air fryer as well. Do not thread them and place about 10 cubed chicken pieces in the air fryer basket at a time. Cook at 350 F for 25 minutes, shaking the basket halfway through. You won't get the charred grill marks but they taste amazing and so tender.
How to store: Unthread the chicken satay and store it in an airtight container for up to 3 days in the refrigerator. You can also store the leftover peanut sauce for up to 1 week in the fridge in an airtight container.
How to reheat: Preheat the oven to 350F and wrap the satay chicken skewers in aluminum foil. Reheat for 10-20 minutes until warmed through. For juicier kabobs, you can add a splash of water or chicken broth to the aluminum foil wraps.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 16 minutes
- Category: Chicken
- Method: Grill
- Cuisine: Asian