Savory Thai Delights: Chicken Satay with Peanut Sauce
A Flavorful Twist on a Classic Dish
Chicken satay with peanut sauce may seem like an exotic Thai dish, but it’s surprisingly simple to make. With just a few ingredients, you can create a mouthwatering marinade and a creamy peanut sauce that will impress your guests.
Marinating Magic
To start, combine unsweetened coconut milk, fish sauce, brown sugar, Thai red curry paste, and kosher salt in a large bowl. Whisk until smooth, then add 2 pounds of boneless, skinless chicken breasts, thighs, or a mixture of both. Cut the chicken into 1/2-inch-thick pieces and coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Peanut Sauce Perfection
While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together coconut milk, chunky peanut butter, fish sauce, brown sugar, Thai red curry paste, chile-garlic paste, and lime juice. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined. Remove from heat, stir in lime juice, and let cool.
Grilling and Serving
Heat a gas or charcoal grill to medium-high (about 375°F to 425°F). Thread a single piece of marinated chicken onto each wooden skewer, which should be soaked in water for at least 30 minutes to prevent burning. Grill for 3-4 minutes per side, or until cooked through. Serve with the cooled peanut sauce and spicy pickles for a unique appetizer.
Tips and Variations
- For the best flavor, let the chicken marinate for up to 24 hours.
- Make the peanut sauce ahead and store it in the refrigerator for up to 2 days.
- Experiment with different types of protein, such as shrimp or tofu, for a vegetarian option.
- Add some crunch by serving with chopped peanuts or toasted coconut flakes.
Yield: About 30 skewers
Difficulty: Easy
Total Time: 1 hour 20 minutes, plus at least 30 minutes marinating time
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