My kids will eat pretty much anything on a skewer. Maybe it’s a boy thing (they tend to be drawn to sharp objects that can double as weapons) or maybe it’s because they get to eat with their hands, but it certainly is a sure fire way to get them to try new foods and eat their dinner! These chicken skewers will definitely be gobbled up quickly. Who doesn’t love perfectly seasoned coconut curry chicken dipped in a sweet and salty peanut sauce? They are also a great appetizer for a cocktail party or potluck. Enjoy!
Chicken Satay with Peanut Sauce
Serves: 16-18 skewers
Ingredients
- For the marinade:
- ½ cup coconut milk
- 2 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon red curry sauce
- 3 tablespoons light brown or coconut sugar
- 3 tablespoons low sodium soy sauce or tamari
- ½ teaspoon ground turmeric
- ½ teaspoon cumin
- 1 tablespoon chopped cilantro
- 1½ pounds boneless skinless chicken breasts or thighs
- For the peanut sauce:
- ½ cup smooth peanut butter
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 tablespoons low sodium soy sauce or tamari
- 1 tablespoon light brown or coconut sugar
- juice from 1 lime
- 1 teaspoon sesame oil
- 1 teaspoon sriracha
- 1 teaspoon red curry paste
- 2 tablespoons water
Instructions
- Whisk together all the ingredients for the marinade in a medium bowl.
- Cut the chicken lengthwise into ½-inch-thick pieces and add to the marinade. Stir to coat the chicken, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, whisk together all the ingredients for the peanut sauce, using water to thin if necessary.
- Soak about 18 bamboo skewers in water for 20 minutes. Thread chicken onto skewers.
- Pre-heat a grill or grill pan over medium heat and grill skewers 4 to 5 minutes per side, or until cooked through. Serve with peanut sauce.
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