Chicken Satay with Peanut Sauce
An easy chicken satay recipe marinated in coconut cream, curry powder, and spices and grilled over an open flame and brushed with a light coconut cream glaze. Served with a simple and easy to make peanut sauce!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 28 servings
- Difficulty
- HARD
Ingredients
- 2 lb chicken ((approx. 4 chicken breast, or 8 boneless chicken thighs))
- 6 tbsp lemongrass ((approx. 11/2 stalks))
- 3 clove garlic ((approx. 1 1/2 tablespoons))
- 1/2 small onion ((or 2 shallots, approx. 3-4 tablespoons))
- 1 cup coconut cream ((full fat))
- 2 tbsp Madras curry powder
- 3 tbsp fish sauce
- 1/4 cup sweetened condensed milk
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp ground turmeric ((for color))
- 6 tbsp coconut cream ((full fat))
- 11/2 tbsp honey
- 1 tsp soy sauce
- 1 tsp Thai red curry paste
- 1/4 cup natural unsweetened peanut butter ((the kind where the oil and the peanut butter separate. No preservatives, just peanuts))
- 2 tbsp coconut cream ((full fat))
- 2 tsp honey
- 2 tsp soy sauce ((or fish sauce))
- 1 tsp rice vinegar ((or lime juice))
- 3 tbsp water ((add as much or as little as you like, until you get the consistency you like))
- 1 tsp sesame oil
- 1 tsp chili oil ((optional))
- crushed peanuts ((optional, as a garnish, or for a crunchy sauce with texture))
Instructions
- 1
Peel away the first layer of the lemongrass, and cut off approximately 2 inches of the top dry ends, and discard them. Use a rolling pin or the back of your knife and smash the lemongrass to release the oils and finely chop it and place it in a food processor.
- 2
Roughly chop 3 cloves garlic and 1/2 small onion and place them in the food processor.
- 3
Add 1 cup coconut cream, 2 tablespoons Madras curry powder, 3 tablespoons fish sauce, 1/4 cup sweetened condensed milk, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and 2 teaspoons ground turmeric into the food processor and blitz it. Place the marinade in a large bowl.
- 4
Slice the chicken breast, against the grain into 1/4 inch slices and add them into the marinade.
- 5
Mix the marinade and the chicken together so that each piece is well coated.
- 6
If you are using bamboo or wooden skewers, soak the back ends of the stick in a cup of water, so it doesn't burn on the grill. You don't need to worry about soaking the front ends since it will be covered with chicken.
- 7
Skewer 2 slices of chicken breast per stick. Flatten it out so that it is thin and cooks quickly on the grill. Place the skewered chicken on a plate or bowl and refrigerate it for 4 hours (overnight preferably).
- 8
In a small bowl, mix together the 6 tablespoons coconut cream, 1½ tablespoons honey, and 1 teaspoon soy sauce and place it in the fridge.
- 9
Take the chicken and coconut glaze out of the fridge 15-20 minutes before you are ready to grill it.
- 10
Set the grill to medium-high heat and give the grill a few minutes to heat up.
- 11
Once the grill is hot, spray some cooking oil on the grill and place the chicken satay skewers on the grill and grill them for approximately 3-4 minutes per side, 6-8 minutes in total.
- 12
[Dark Meat Instructions] if you are using dark meat instead of chicken breast, cook it for an additional 5 minutes since they will be cut into chunks so it will take longer to cook. 11-13 minutes in total.
- 13
Brush on the coconut cream glaze and flip them every minute for 5 minutes until you get a bit of char. The chicken satay should have cooked for 11-15 minutes in total for thinly sliced white meat and 16-18 minutes in total for dark meat.
- 14
Serve the chicken satay with a side of peanut sauce and enjoy!
- 15
In a bowl, mix 1/4 cup natural unsweetened peanut butter and 1 teaspoon Thai red curry paste together until they are smooth and well combined.
- 16
Add 2 tablespoons coconut cream, 2 teaspoons honey, 2 teaspoons soy sauce (or fish sauce), 1 teaspoon rice vinegar and 1 teaspoon sesame oil and mix well.
- 17
Depending on how thick or thin you like your peanut sauce, mix water into it, 1 tablespoon at a time and do a taste test when you are done. Don't add too much water, or else it will water down the flavor too much. My happy medium for the peanut sauce is 3 tablespoons.
- 18
[Optional] Add chili oil for some extra spice and flavor. My favorite chili oil to use is Lao Gan Ma Chili Crisp. Drizzle right before serving.
- 19
[Optional] Toast some pre-shelled peanuts (without skin) on a frying pan and let it cool before crushing it with the bottom of a pan or roll it with a rolling pin on a cutting board. Sprinkle on top right before serving.