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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 chicken 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.
First things first. Slice up about two pounds (or a little more) of boneless, skinless, chicken breast. Slice it lengthwise, not too thickly. Naked, sliced chicken is not pretty. I apologize on behalf of the chicken.
One 13.5 ounce can of coconut milk is enough to make both the marinade for the chicken and amazingly delicious peanut dipping sauce. I go back and forth between using the lite variety above and regular. Since it is such a big component of the peanut sauce, the regular makes for a richer sauce but I will use whatever I have on hand.
Whisk together 1/2 cup of the coconut milk, the minced garlic, 1 teaspoon of curry powder, 2 teaspoons of brown sugar, and 1/2 teaspoon of both salt and pepper.
Transfer the chicken strips to a gallon sized plastic storage bag of the ziploc variety. Pour the marinade over the chicken.
Now smoosh the bag around until the marinade is evenly distributed and the chicken strips are well coated. Transfer the bag to the refrigerator and let it sit for at least two hours or more.
When you are ready to assemble the satay skewers, soak about 20 wooden skewers in water for 20 or 30 minutes. This will help prevent them from burning on the grill.
Thread the chicken on to the skewers. You may need to do a couple of pieces per skewer like I did above; it all depends on the size of your strips. 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.
Time to make the totally addictive peanut dipping sauce. Grab a medium saucepan and add the remainder of the coconut milk (approximately 1 cup) 1 tablespoon curry powder, 1/2 cup creamy peanut butter, 3/4 cup chicken broth, and 1/4 cup brown sugar. Bring to a simmer over medium high heat, and cook and stir until thickened. Lower the heat a little if necessary to avoid scorching the mixture.
Remove from the heat and add the juice of half a lime or lemon, 1 teaspoon soy sauce, 2 teaspoons Sriracha, and a little salt to taste. This amount of Sriracha will not add a ton of heat. If you want it spicy, add more to your heart’s delight. Let the sauce sit while we grill the satay.
Grill the chicken satay for just a few minutes on each side until cooked through and no longer pink the middle. It won’t take long.
Line your baking sheet with a fresh piece of foil and transfer the cooked satay to the baking sheet to serve.
Set out some small bowls for the peanut dipping sauce and serve it along side the satay.
Dip, eat, repeat. Enjoy!
Grilled Chicken Satay with Peanut Dipping Sauce
Yield: Approximately 20 skewers
- 1/2 cup coconut milk
- 1 teaspoon minced garlic
- 1 teaspoon curry powder
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 to 2-1/2 pounds skinless, boneless chicken breast halves – cut into 1 inch strips
Peanut Dipping Sauce:
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1/2 cup creamy peanut butter
- 3/4 cup chicken stock
- 1/4 cup brown sugar
- 1/2 lime or lemon, juiced
- 1 teaspoon soy sauce
- 2 teaspoons Sriracha
- Salt to taste
- 20 wooden skewers, or as needed, soaked in water for 30 minutes
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime or lemon juice, soy sauce, and Sriracha; season to taste with salt.
Preheat a grill for medium-high heat.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.