Description
Succulent Thai Chicken Satay dances with exotic flavors, bringing Southeast Asian street food magic to your kitchen. Marinated tender chicken skewers paired with a zesty peanut sauce promise a delightful culinary journey you’ll savor with every delicious bite.
Ingredients
Scale
Proteins:
- 1 pound skinless boneless chicken breasts (sliced into 1/2-inch strips lengthwise)
- 2 tablespoons fish sauce
Marinade Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- 2 teaspoons freshly minced garlic (about 2 medium cloves)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Sriracha
- 1 stalk lemongrass (roughly chopped)
Sauce and Seasoning Ingredients:
- 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 2 tablespoons Thai red curry paste
- 2 tablespoons palm sugar or light brown sugar
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- 1 teaspoon finely minced garlic
- 1/2 teaspoon red pepper flakes
- 2 scallions (thinly sliced)
- Kosher salt (to taste)
- Bamboo skewers (soaked in water for 30 minutes)
Instructions
- Craft the spicy peanut dipping sauce by whisking peanut butter with hot water until silky. Incorporate red curry paste, palm sugar, Sriracha, soy sauce, rice vinegar, lime juice, minced garlic, red pepper flakes, and chopped scallions. Adjust seasoning with salt. Refrigerate for up to two weeks.
- Create marinade by blending lemongrass, vegetable oil, fish sauce, palm sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha in a blender for 30 seconds until smooth.
- Submerge chicken strips in marinade within a sealed container. Refrigerate 1-2 hours, rotating periodically to ensure uniform flavor absorption.
- Prepare charcoal grill by igniting chimney of coals. Distribute heated coals evenly across grate. Preheat grill for 5 minutes, then clean and oil cooking surface.
- Carefully skewer marinated chicken onto pre-soaked bamboo sticks. Grill approximately 3 minutes per side until golden brown and thoroughly cooked, reaching internal temperature of 165°F.
- Allow grilled skewers to rest for 5 minutes. Plate alongside prepared spicy peanut sauce for dipping. Serve immediately while warm.
Notes
- Marinate chicken for maximum flavor by letting it sit in the refrigerator for at least 1 hour, preferably 2 hours, to allow the spices to deeply penetrate the meat.
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning and potential charring during cooking.
- Create a gluten-free version by substituting soy sauce with tamari or coconut aminos, ensuring the dish remains safe for those with gluten sensitivities.
- Adjust spice levels by reducing or increasing Sriracha and red pepper flakes to suit individual heat preferences, making the dish versatile for different palates.
- Prep Time: 10 minutes (including blending, whisking, and threading)
- Cook Time: 6 minutes (grilling)
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 297 kcal
- Sugar: 9 g
- Sodium: 555 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 62 mg