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Thai Satay Chicken with Peanut Sauce

A tantalizing dish featuring marinated chicken skewers served with a rich peanut sauce, perfect as an appetizer or main meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade & Sauce
  • 3 tablespoons olive oil Plus additional for cooking
  • 1/4 cup coconut milk Plus more as needed, may substitute with water
  • 1/3-1/2 cup smooth peanut butter
  • 1/4 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon chili paste (like Sambal Oelek)
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon dried basil
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
For the Chicken Skewers
  • 2 pounds chicken breasts or thighs Sliced into 1 1/2" wide strips by 3-5" long
  • 12-15 pieces skewers Wooden, soaked in water for at least 30 minutes

Method
 

Preparation
  1. Whisk together the marinade/sauce ingredients in a medium bowl.
  2. Remove 1/3 cup (80 ml) to a freezer-sized bag and whisk in 3 tablespoons (45 ml) of olive oil for the marinade.
  3. Add chicken to the marinade, toss to coat evenly, and marinate in the refrigerator for 6 hours up to overnight.
  4. Refrigerate the remaining marinade/sauce separately for later use.
Cooking
  1. Preheat the oven to 350°F (175°C) if using the oven method.
  2. Line two baking sheets with foil and lightly spray with nonstick cooking spray.
  3. Divide marinated chicken between baking sheets and bake for 15-20 minutes, or until cooked through.
  4. Alternatively, grill by greasing the grill and cooking for 3-4 minutes per side until done.
  5. If using a skillet, heat 1 1/2 tablespoons of olive oil and cook skewers in batches for 2-3 minutes per side.
Making Peanut Sauce
  1. In a small saucepan, add the reserved marinade/sauce and 1/4 cup coconut milk or 3 tablespoons water.
  2. Bring to a boil, then simmer for 1 minute.
  3. Remove from heat and stir in peanut butter until completely combined.
  4. Adjust thickness with more peanut butter or water/coconut milk.
Serving
  1. Serve the chicken warm with peanut sauce for dipping, or alongside rice and veggies.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat thoroughly before serving.