Chicken Satay with Peanut Sauce
Chicken Satay with peanut sauce grilled perfectly is a must Thai food experience! Marinated chicken strips slathered with peanut sauce is simply delicious. An easy grilled chicken recipe that is a keeper!
Servings: 12 servings
Calories:
Ingredients
- 4 pcs. or 800 grams chicken breast cut into strips
- 2 stalks lemon grass chopped
- ¼ cup coriander leaves chopped
- 3 cloves garlic
- ⅔ cup coconut milk
- 1 tbsp salt
- 1 tbsp ground coriander
- 2 tsp cumin powder
- 2 tsp pepper
- 1 tbsp curry powder
- 2 tbsp turmeric powder
- 1 tbsp sugar
- 1 tsp chili powder
For Satay Sauce
- 1 cup coconut milk
- 2 ½ tbsp red curry paste
- 1 ½ tbsp hoisin sauce
- ¼ cup peanut butter
Instructions
- Place chopped lemon grass, coriander leaves, garlic, and ⅔ coconut milk in a blender. Blend until smooth and set aside.
- Cut chicken breast approximately 2 inches in width. Take a piece and thinly slice ⅓ on top part of chicken without slicing through. Flip chicken and do the same thing but start on the opposite side. Repeat process with all chicken breast and place in a bowl. (see video)
- Add salt, ground coriander, cumin, pepper, curry powder, turmeric, sugar, and chili. Pour the blended coconut milk, lemon grass, and coriander leaves then mix well until all chicken breast is covered. Marinate for minimum of 3 hours or overnight.
Making the Satay Sauce (While chicken marinates)
- In a sauce pan or small cooking pot over low heat. Pour coconut milk and add red curry paste. Stir until curry paste is incorporated.
- Tip in hoisin sauce and peanut butter until peanut butter melts. Continue stir-cooking in low heat until thick in creamy or approx. 3 - 5 minutes.
Grilling the chicken
- Soak bamboo skewers for 20 minutes in water before skewering.
- Thread a marinated chicken strip onto each skewer. And grill for 5 minutes on each side. Serve while hot with satay sauce. Bon appetit.