Thai Satay Chicken with Peanut Sauce is a tantalizing dish that captures the vibrant flavors of Thailand right at your dining table. This mouthwatering recipe pairs succulent marinated chicken skewers with a rich peanut sauce, creating an unforgettable culinary experience. Perfect for appetizers or as a main meal served with rice and veggies, this dish will transport your taste buds to the bustling streets of Bangkok. Let’s dive into how to make this delightful dish that is bound to impress your family and friends.
Ingredients
- 2 pounds (900 g) chicken breasts or thighs* (sliced into 1 1/2" wide strips by 3-5" long)
- 3 tablespoons (45 ml) olive oil
- 1/4 cup (60 ml) coconut milk plus more as needed (may sub water)
- 1/3-1/2 cup (80-120 g) smooth peanut butter
- 12-15 skewers
- 1/4 cup (60 ml) low sodium soy sauce
- 1/4 cup (50 g) packed brown sugar
- 1 tablespoon (15 g) chili paste (like Sambal Oelek)
- 1 1/2 tablespoons (22.5 ml) lime juice
- 1 1/2 tablespoons (22.5 ml) fish sauce
- 1 teaspoon (1 g) dried basil
- 1 teaspoon (2 g) ground coriander
- 1/2 teaspoon (1 g) ground ginger
- 1/2 teaspoon (1 g) garlic powder
- 1/2 teaspoon (1 g) ground turmeric
Directions
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Prepping the Marinade/Sauce: Whisk together the marinade/sauce ingredients in a medium bowl. Remove 1/3 cup (80 ml) to a freezer-sized bag and whisk in 3 tablespoons (45 ml) of olive oil for the marinade. Add chicken and toss to coat evenly. Marinate in the refrigerator for 6 hours up to overnight. Refrigerate the remaining marinade/sauce separately to use as the base for your peanut sauce.
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Soaking Skewers: When ready to cook, soak wooden skewers in water for at least 30 minutes to prevent burning.
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Preparing the Chicken: After marinating, remove chicken from the refrigerator and let it sit at room temperature. Thread chicken strips onto skewers and dab excess marinade off with paper towels.
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Cooking Options:
- Oven: Preheat the oven to 350°F (175°C). Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets and bake for 15-20 minutes, or until chicken is cooked through (internal temp of 165°F or 74°C). Avoid overcooking for tender chicken.
- Grill: Grease an indoor or outdoor grill and heat to high. When hot, add chicken, reduce heat to medium, cover, and grill for 3-4 minutes per side, or until cooked through (internal temp of 165°F or 74°C).
- Skillet: Heat 1 1/2 tablespoons (22.5 ml) of olive oil in a large non-stick skillet over medium-high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165°F or 74°C).
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Making the Peanut Sauce: In a small saucepan, add the reserved marinade/sauce along with 1/4 cup (60 ml) coconut milk or 3 tablespoons (45 ml) water. Bring to a boil, then simmer for 1 minute. Remove from heat and stir in 1/3 cup (80 g) peanut butter until completely combined. For a thicker sauce, add additional peanut butter; for a thinner sauce, add water or coconut milk 1 tablespoon (15 ml) at a time. Taste and adjust with more chili sauce for spice.
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Serving: Serve the chicken warm with peanut sauce for dipping, or alongside rice and veggies for a delightful main course.
Prep Time: 10 minutes
Marinating Time: 6 hours to overnight
Cook Time: 20 minutes
Total Time: 6 hours 30 minutes
Servings: 4-6
Nutrition (per serving): Approx. 400 calories, 25g protein, 30g fat, 15g carbohydrates
How to serve
Thai Satay Chicken with Peanut Sauce makes for a versatile dish that can be served as an appetizer or a satisfying main course. For an appetizer, serve the skewers alongside the rich peanut sauce for dipping. For a more substantial meal, pair the chicken with fragrant jasmine rice and a mix of sautéed vegetables. Garnish with fresh cilantro, lime wedges, and crushed peanuts for added flavor and presentation.
FAQs
1. Can I use other proteins instead of chicken?
Yes! This recipe works well with shrimp, beef, or tofu for a vegetarian option. Just adjust the cooking time accordingly.
2. How do I store leftovers?
Store leftover chicken and peanut sauce in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before serving.
3. Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free soy sauce or tamari in place of regular soy sauce to keep this dish gluten-free.