If you’re looking for a delightful culinary journey, Chicken Satay with Peanut Sauce is your passport to flavor town! This recipe brings the vibrant taste of Southeast Asia right to your kitchen, with juicy, perfectly marinated chicken married with a sumptuous homemade peanut sauce that’s just bursting with flavors.
Why You’ll Love This Recipe
- Flavor Explosion: The rich blend of spices and creamy peanut sauce will tantalize your taste buds.
- Easy to Make: Despite its complex flavors, this recipe is straightforward and perfect for beginners.
- Crowd Pleaser: Whether for a family dinner or a party, this dish is sure to impress.
- Customizable: Easily adaptable to different dietary needs with simple ingredient swaps.
Ingredients You’ll Need
Creating this Chicken Satay with Peanut Sauce is wonderfully simple, thanks to a handful of carefully selected ingredients. Each element—from the creamy coconut milk to the kick of fresh ginger—plays a vital role in building the dish’s unforgettable taste.
- Peanut Butter: Go for creamy peanut butter made with just peanuts or peanuts and salt to keep the sauce smooth and additive-free.
- Coconut Milk: Ensure you use full-fat coconut milk from a can, as it adds richness to the peanut sauce.
- Chicken Thighs: These are ideal because they stay moist and tender, even after grilling.
- Fresh Lime Juice: Provides a necessary citrusy tang that balances the creaminess of the dish perfectly.
Variations
The beauty of Chicken Satay with Peanut Sauce is how effortlessly it adapts to your preferences or dietary needs. Don’t hesitate to get creative with it!
- Vegetarian Version: Swap out chicken for tofu or tempeh to keep it plant-based yet protein-rich.
- Spicy Kick: Add more red pepper flakes or a touch of sriracha if you prefer extra heat.
How to Make Chicken Satay with Peanut Sauce
Step 1: Prepare the Peanut Sauce
In a mixing bowl, whisk together the peanut butter, coconut milk, lime juice, fish sauce, brown sugar, grated ginger, garlic, and red pepper flakes until they’re fully combined and the sauce is as smooth as you like. Set aside a cup for dipping later.
Step 2: Marinate the Chicken
Slice your chicken thighs into bite-sized pieces and mix them with the remaining peanut sauce. This marinade magic should envelop the chicken for at least an hour—perfect for deep flavor infusion—or even better, let it soak overnight.
Step 3: Prepare and Cook the Skewers
Soak bamboo skewers in warm water for 30 minutes, then thread 3-4 pieces of marinated chicken onto each. Grill or broil for about 2-3 minutes on each side or until they attain a mouthwatering golden brown hue and are thoroughly cooked through.
Pro Tips for Making Chicken Satay with Peanut Sauce
- Marinade Timing: Allow the chicken to marinate overnight if possible. The flavors intensify, leading to deeper, richer tastes when cooked.
- Grill Heat: Ensure your grill is preheated thoroughly. High heat ensures quick cooking, maintaining juicy chicken without drying out.
- Peanut Sauce Consistency: If your sauce is too thick, add a splash of coconut milk until the desired consistency is reached.
- Balance of Flavors: Taste your sauce before serving; adjust spice, salt, or sweetness according to your palate.
How to Serve Chicken Satay with Peanut Sauce
Garnishes
For an extra touch of flair and flavor, sprinkle your finished skewers with crushed peanuts and a shower of fresh, chopped cilantro. It adds a vibrant visual element and an aromatic finish.
Side Dishes
Pair your Chicken Satay with fragrant jasmine rice or fluffy coconut rice for a complete meal. Alternatively, a fresh cucumber salad will bring a refreshing crunch to the table.
Creative Ways to Present
For a party pleaser, serve the satay skewers standing upright in a shallow dish, with your boldest dipping sauce presented in little cups for convenient, individual enjoyment.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Satay with Peanut Sauce in an airtight container in the fridge. It will remain delicious for up to three days, letting you savor it beyond the initial meal.
Freezing
You can freeze the cooked chicken skewers and sauce for up to three months. Thaw overnight in the fridge before reheating gently to maintain texture and taste.
Reheating
For best results, reheat in a preheated oven at 350°F (175°C) until the chicken is warmed through. Be cautious not to overcook, as this can dry out the tender chicken.
FAQs
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Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, though it may be less juicy. Adjust the cooking time to prevent drying.
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Is this recipe gluten-free?
It can be! Use gluten-free soy sauce in place of fish sauce for a completely gluten-free dish.
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How do I adjust the spice level?
Simply add or reduce the red pepper flakes according to your spice preference.
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Can I make this ahead for a party?
Absolutely! Marinate the chicken and prepare the sauce a day in advance. Cook just before your guests arrive for maximum freshness.
Final Thoughts
Imagine dishing up a meal that’s as much an adventure as it is delicious. Chicken Satay with Peanut Sauce invites you and your loved ones to enjoy the exotic, warm, and spicy flavors that make this dish unforgettable. I can’t wait for you to try it!
Print
Chicken Satay with Peanut Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Appetizer, Main Course
- Method: Grilling
- Cuisine: Thai-inspired
Description
This Chicken Satay with Peanut Sauce recipe features tender, marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce. Ideal for gatherings or a flavorful weeknight dinner, it combines bold Thai-inspired flavors with simple preparation techniques to deliver a satisfying dish packed with protein and vibrant taste.
Ingredients
For the Peanut Sauce:
- 1/2 cup creamy peanut butter (peanuts only, or peanuts and salt)
- 1 cup unsweetened, full-fat coconut milk (from a can)
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce (or low-sodium soy sauce)
- 2 tablespoons packed dark brown sugar
- 2 teaspoons grated fresh ginger (or 1 teaspoon ground ginger)
- 3 cloves garlic, peeled and chopped
- 1/2 teaspoon red pepper flakes (more or less to taste)
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (approximately 4 medium)
Serving Suggestions (Optional):
- Crushed peanuts
- Chopped fresh cilantro
Instructions
- Make peanut sauce: In a bowl, whisk together peanut butter, coconut milk, lime juice, fish sauce, brown sugar, ginger, garlic, and red pepper flakes until smooth. Reserve 1 cup of the sauce for dipping.
- Marinate chicken: Cut chicken thighs into bite-sized pieces. Toss with the remaining peanut sauce in a bowl. Marinate for at least 1 hour, or up to 8 hours, stirring occasionally.
- Soak skewers: Soak bamboo skewers in warm water for 30 minutes before using to prevent burning.
- Thread skewers: Thread marinated chicken onto soaked skewers.
- Broil or grill chicken: Preheat the grill or broiler. Place skewers on the grill or broiler pan. Cook for 2-3 minutes per side until golden brown and cooked through, reaching internal temperature of 165°F (74°C).
- Serve: Sprinkle with crushed peanuts and chopped cilantro, if desired. Serve immediately with the reserved peanut sauce for dipping.
Notes
- Use creamy peanut butter made with only peanuts or peanuts and salt for the best flavor.
- Make sure to use unsweetened, full-fat coconut milk from a can, not from a carton.
- Leftover chicken satay can be refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
- Leftover peanut sauce can be refrigerated for up to 4 days. Reheat gently before serving.
- If you prefer a smoky flavor, try grilling the chicken over charcoal or adding a touch of smoked paprika to the marinade.
Nutrition
- Serving Size: 1 skewer (approximately 4 oz chicken)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
