Description
This Chicken Satay recipe features tender, marinated chicken thighs grilled to perfection and served with a creamy, flavorful peanut sauce. Infused with lemongrass, turmeric, and a blend of aromatic spices, this Southeast Asian-inspired dish offers a perfect balance of savory, tangy, and spicy flavors, ideal for a delightful appetizer or main course.
Ingredients
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For the Chicken
- 1 stalk lemongrass, ends and outer layer removed, smashed and chopped into 1" pieces
- 1/3 cup coconut milk
- 1 1/2 lb. boneless skinless chicken thighs, sliced into 1" pieces
- 1 tsp. ground turmeric
- 2 Tbsp. fish sauce
- 2 Tbsp. packed brown sugar
- 2 Tbsp. lime juice
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1 Tbsp. fresh ginger, chopped
- 1 1/2 Tbsp. chili paste
For the Peanut Sauce
- 1/2 cup smooth peanut butter
- 1/4 cup reserved marinade
- 1 Tbsp. low-sodium soy sauce
- 1 Tbsp. lime juice
- 1 tsp. lime zest
- 1 clove garlic, grated
- 1 Tbsp. freshly grated ginger
- 1/4 cup boiling water
- Chopped peanuts, for garnish
- Freshly chopped cilantro, for garnish
Instructions
- Prepare lemongrass infusion: Soak bamboo skewers in cold water for at least 15 minutes. In a small saucepan over medium heat, combine lemongrass and coconut milk. Bring to a boil, then remove from heat and let cool for at least 10 minutes. Strain and reserve lemongrass pieces for marinade.
- Season chicken: In a medium bowl, toss turmeric and chicken pieces together to coat evenly.
- Make marinade: In a food processor, combine coconut milk, fish sauce, brown sugar, lime juice, garlic, shallot, ginger, and chili paste. Blend until smooth, scraping down sides if necessary. Set aside ¼ cup of this marinade for the peanut sauce.
- Marinate chicken: Pour the remaining marinade along with the reserved lemongrass pieces into the chicken bowl. Toss to coat all the chicken pieces. Let the chicken sit at room temperature for 30 minutes or chill in the refrigerator for up to 2 hours for deeper flavor.
- Prepare peanut sauce: In a medium bowl, whisk together peanut butter, reserved marinade, soy sauce, lime juice, lime zest, grated garlic, freshly grated ginger, and boiling water until smooth and well combined.
- Grill chicken satay: Preheat the grill to medium-high heat. Remove chicken pieces from marinade and thread 3 pieces onto each soaked bamboo skewer. Place skewers on the grill and cook, flipping once, until chicken is cooked through and slightly charred, about 3 to 4 minutes per side.
- Serve: Sprinkle grilled satay with chopped peanuts and freshly chopped cilantro. Serve hot with the peanut sauce alongside for dipping.
Notes
- Soaking bamboo skewers prevents them from burning on the grill.
- Marinating the chicken longer enhances flavor but 30 minutes is sufficient for a quick meal.
- Adjust chili paste amount according to your heat preference.
- Peanut sauce can be made ahead and refrigerated; reheat gently before serving.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
Nutrition
- Serving Size: 1 serving (about 4 skewers with sauce)
- Calories: 370
- Sugar: 7g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
