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An over the top shot of Chicken Satay on a baking sheet with a bowl of peanut sauce.
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Grilled Chicken Satay with Peanut Dipping Sauce

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.
Prep Time25 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 20 skewers
Calories: 152kcal

Ingredients

Marinated Chicken

  • 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)

Instructions

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.

Notes

Nutrition information was calculated for 1 Chicken Satay skewer with approximately 2 tablespoons Peanut Sauce
Tips
If your chicken pieces are very thick, pound them slightly with a meat mallet between two sheets of plastic wrap before slicing. You want the strips to be no more than 1-inch thick.
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.
Make-Ahead Instructions for the Peanut Sauce
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.

Nutrition

Serving: 1skewer | Calories: 152kcal | Carbohydrates: 5g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 187mg | Potassium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg