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Tender chicken skewers marinated in all the spices with creamy coconut-peanut sauce for dipping. Marinating the chicken in yogurt both tenderizes and injects the meat with all the spices, so you get a juicy, flavorful piece of meat every time. Fold the chicken into lettuce wraps for an equally delicious variation.
And oh my, this peanut sauce. I’ve tried for years to make that perfect peanut sauce and I think this is finally it. It is so delicious that I usually eat a good amount with just a spoon after I make it. While most will see the chicken as the star, I see it as a convenient vehicle for delivering excessive amounts of peanut sauce to my mouth. I used to go to HuHot strictly to dump a bunch of peanut sauce on noodles or rice under the guise of dinner. This recipe makes more peanut sauce than you need for the chicken satay, so pour over rice or noodles to get the true Amanda experience.
Aside from the marinating time, this meal comes together quickly, especially if you make the sauce ahead of time. Grilling outside is highly encouraged both because it’s grilling season but also because indoor grilling can be smoke-filled, messy and hard. Make sure to let as much marinade as possible drip off before transferring to the grill or pan.
This will quickly become a staple at your house!
Chicken Satay with Coconut-Peanut Sauce
- Yield: 4 to 6 servings 1x
Description
Tender yogurt-and-spice-marinated chicken with a spicy coconut-peanut sauce! Perfect for an appetizer or meal (especially as lettuce wraps)!
Ingredients
CHICKEN SATAY:
- 3/4 cup plain full-fat yogurt
- 1–1/2 to 2 teaspoons curry powder
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of cayenne pepper
- 1 tablespoon salt
- Freshly ground black pepper
- 2 cloves garlic, finely minced
- 2 tablespoons grated ginger
- One 14-ounce can coconut milk
- 2 pounds chicken tenders or thickly sliced chicken breast
PEANUT SAUCE:
- 1 cup natural peanut butter
- 1/2 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 garlic clove, finely minced
- 1 tablespoon grated ginger
- 2 tablespoons chile-garlic paste
- 2 tablespoons light brown sugar
FOR LETTUCE WRAPS OPTION:
- Butter lettuce, pulled from stem
- Chopped scallions
- Thinly sliced jalapeño
- Grated carrots
- Thinly sliced red/yellow/orange bell pepper
- Picked cilantro leaves
- Chopped roasted peanuts
- Thai chile sauce
- Lime wedges
Instructions
- Combine all of the marinade ingredients, except the chicken, in a large covered bowl and whisk to combine. Add the chicken and marinate for at least 4 hours, and up to overnight.
- Preheat a grill or grill pan over medium heat. If desired, skewer the chicken pieces on bamboo or metal skewers. Sear the chicken pieces until the chicken is cooked through, about 4 to 5 minutes per side.
- Combine all of the ingredients for the peanut sauce in a medium mixing bowl. Taste for seasoning and adjust as necessary. Serve with the chicken satay skewers.
For the lettuce wrap option: chop the chicken into bite-sized pieces. Serve with the lettuce wrap accoutrements and peanut sauce.
Notes
Inspiration: Coconut-Peanut Sauce on purewow.com
- Category: Chicken, Asian, Appetizers