A rich coconut, curry-infused marinade and a completely irresistible peanut dipping sauce are the basis for this easy but impressive Grilled Chicken Satay with Peanut Sauce. A totally crave-worthy summer meal.
It’s been nothing short of crazy around here the past couple of weeks. We’ve had birthdays, finals week, Boy #4’s upcoming high school graduation, and of course – work. Who has time to do all of this gracefully? I’m doing it, but wouldn’t use the word graceful to describe myself right now. There are things forgotten, times we have to say no when we want to say yes, dirty floors and unmade beds, and never enough sleep. But after this week it will officially be summer for us here in this house and I cannot tell you how much I’m looking forward to it.
Let’s talk about those lovely skewers of Grilled Chicken Satay with Peanut Sauce up there. This recipe knocked me off my feet the first time I tried it and 10,782 times later, it still blows my mind. Okay, maybe I haven’t made it quite that many times but it is frequently on our summer grilling menu and is loved by everyone.
For the Chicken Satay
- Chicken – You’ll need about 2 pounds of boneless, skinless, chicken breast. Slice it lengthwise, no more than 1-inch thick. If you chicken pieces are thicker, pound them slightly with a meat mallet between two sheets of plastic wrap before slicing.
- Coconut milk – Coconut milk works wonderfully in marinades to tenderize and add rich flavor to chicken. You’ll just need one can and it will be divided between the marinade and peanut sauce. For a richer result, go with full fat coconut milk but I’ve used light coconut milk frequently with a great result.
- Curry powder – Adds that distinctive earthy, warm flavor.
- Brown sugar – Curry powder benefits from a little sweetness so you’ll often find recipes that call for both.
- Garlic – Fresh, minced garlic.
- Salt and freshly ground black pepper
- Wooden skewers
For the Peanut Sauce
- Coconut milk – The remaining amount left in the can after you make the marinade.
- Chicken broth – Low sodium chicken broth or stock.
- Peanut butter – Creamy peanut butter is the best choice.
- Brown sugar – Adds a touch of sweetness.
- Curry powder – I can’t decide whether it’s the peanut butter or curry flavor that make this stuff so impossible to resist.
- Lime juice
- Sriracha – The amount of Sriracha called for in the recipe will not add a ton of heat – just a slight kick. If you like things spicy, add more to your heart’s delight.
- Soy sauce – Always go with low sodium soy sauce and salt according to taste.
- Salt – Taste and add only if you feel it needs it.
Marinate the Chicken
- Combine the coconut milk, garlic, curry powder, brown sugar, salt, and pepper, in a small mixing bowl, stirring until the sugar has dissolved.
- Place the sliced chicken in a zippered plastic storage bag and add the marinade. Move the chicken around inside the bag until it is well coated with marinade then cover, and refrigerate for at least 2 hours or more.
How to Make Peanut Sauce
- Add the coconut milk, broth, peanut butter, brown sugar, and curry powder to a small saucepan and bring to the point of a low boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes, stirring constantly, until smooth and thickened.
- Remove from heat and stir in lime juice, Sriracha, and soy sauce. Season with salt, to taste and let it rest while you grill the chicken satay.
Peanut Sauce can be made in advance and refrigerated for several days. Make it as directed, allow it to cool to room temperature and then transfer it to an airtight container and refrigerate promptly. When ready to use, gently warm it in a skillet on the stove or in the microwave for about 20 to 30 minutes to loosen it to a thinner consistency.
Grill the Chicken Satay
- Thread the marinated chicken onto skewers. I like to place them on a foil lined baking sheet to transport them to my grill. Just be sure to toss the sheet of foil and replace it with a fresh one for the cooked chicken.
- Preheat an outdoor grill to medium-high heat or get the charcoal started. Grill for 4 to 5 minutes per side, or until cooked through.
Soak wooden skewers in a shallow container filled with water for 20 or 30 minutes before threading with chicken to help prevent them from burning on the grill.
That tender chicken with those crispy edges drizzled with undeniably delicious peanut sauce.
Oh my . . . SO good!
Set out some small bowls for the peanut dipping sauce and serve it along side the satay.
Dip, eat, repeat. Enjoy!
More Grilled Chicken Recipes to Try
- Greek Chicken Kabobs
- Margarita Chicken
- Chipotle Maple Grilled Chicken
- Smoky Grilled Paprika Chicken
- Grilled Hawaiian BBQ Chicken
Grilled Chicken Satay with Peanut Dipping Sauce
- ½ cup coconut milk
- 1 teaspoon minced garlic
- 2 teaspoons brown sugar
- 1 teaspoon curry powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 to 2 ½ pounds boneless, skinless chicken breast, cut lengthwise into 1-inch thick strips (see Notes section below)
- 20 wooden skewers, or as needed, soaked in water for 30 minutes
Peanut Dipping Sauce
- 1 cup coconut milk
- ¾ cup low sodium chicken stock or broth
- ½ cup creamy peanut butter
- ¼ cup brown sugar
- 1 tablespoon curry powder
- ½ lime, juiced
- 2 teaspoons Sriracha
- 1 teaspoon soy sauce, or tamari for gluten-free
- salt, to taste
- lime wedges, chopped cilantro leaves and finely chopped peanuts, optional (for garnish)
For the Marinated Chicken
- Combine the coconut milk, garlic, brown sugar, curry powder, salt, and pepper, in a small mixing bowl, stirring until the sugar has dissolved. Place the sliced chicken in a zippered plastic storage bag and add the marinade. Move the chicken around inside the bag until it is well coated with marinade then cover, and refrigerate for at least 2 hours.
For the Peanut Sauce
- Add the coconut milk, broth, peanut butter, brown sugar, and curry powder to a small saucepan and bring to the point of a low boil over MEDIUM-HIGH heat. Reduce the heat to LOW and simmer for 5 minutes, stirring frequently so to prevent it from scorching, until smooth and thickened. Remove from heat and stir in lime juice, Sriracha, and soy sauce. Season with salt, to taste. Set aside.
Grill and Serve
- Preheat a grill for MEDIUM-HIGH heat.
- Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through.
- Garnish the Peanut Sauce with finely chopped peanuts and cilantro, if desired. Serve the Chicken Satay with lime wedges on the side and warm peanut sauce for dipping.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.