Thai Peanut Chicken Satay

$- 500g chicken breast, cut into thin strips - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon brown sugar - 1 tablespoon grated fresh ginger - 2 garlic cloves, minced - 1 teaspoon turmeric powder - Wooden skewers (soaked in water for 30 minutes) For the marinade, I use chicken breast because it cooks quickly and stays juicy. The marinade is a mix of flavors. Soy sauce adds saltiness, while lime juice gives a nice tang. Brown sugar balances these flavors with sweetness. Ginger and garlic add warmth, and turmeric gives a lovely color. - 1/2 cup natural peanut butter - 1/4 cup coconut milk - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon chili paste (adjust to taste) - Crushed peanuts and fresh cilantro for garnish For the peanut sauce, natural peanut butter provides creaminess. Coconut milk adds richness. The soy sauce and lime juice here create a savory base. Honey or maple syrup sweetens the sauce, while chili paste adds heat. You can adjust the chili for your taste. Garnishing with crushed peanuts and cilantro enhances both flavor and look. {{ingredient_image_1}} First, gather your marinade ingredients. You need: - 3 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon brown sugar - 1 tablespoon grated fresh ginger - 2 minced garlic cloves - 1 teaspoon turmeric powder In a bowl, mix all these ingredients together. Stir well until the sugar dissolves and the marinade is smooth. This mix gives flavor to the chicken. Next, add the chicken strips to the marinade. Make sure each piece is covered well. Cover the bowl with plastic wrap or a lid. Let it marinate for at least 30 minutes. If you have time, marinate it overnight in the fridge for even more flavor. Now, it’s time to grill! First, preheat your grill or grill pan over medium-high heat. This step is key for getting nice grill marks. While the grill heats, take your soaked wooden skewers. Thread the marinated chicken strips onto the skewers. Pack them closely together, but not too tight. This allows heat to circulate and cook the chicken evenly. Once your grill is hot, place the skewers on it. Grill the chicken for about 5-7 minutes on each side. Look for nice grill marks and check that the chicken is cooked through. It should reach an internal temperature of 165°F. While the chicken grills, let’s make the peanut sauce. Gather these ingredients: - 1/2 cup natural peanut butter - 1/4 cup coconut milk - 2 tablespoons soy sauce - 2 tablespoons lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon chili paste (adjust to taste) In a small saucepan, whisk together the peanut butter, coconut milk, soy sauce, lime juice, honey, and chili paste. Cook this mixture over low heat. Keep whisking until it is smooth. This sauce adds a rich flavor that pairs perfectly with the chicken. Once the chicken is done, take it off the grill. Serve it warm with the peanut sauce drizzled on top or in a bowl for dipping. Enjoy your delicious Thai Peanut Chicken Satay! To get the best flavor, marinate your chicken for at least 30 minutes. If you have time, marinating overnight gives deeper flavor. You can adjust the taste by adding more lime juice for tang or sugar for sweetness. Feel free to play with the garlic or ginger for a stronger kick. For nice grill marks, make sure your grill is hot before adding the skewers. Place the skewers at an angle on the grill. Flip them only once to get good marks. To check if the chicken is done, cut a piece in the thickest part. The meat should be white all the way through with no pink. These skewers pair well with jasmine rice or a fresh cucumber salad. You can also serve with dipping bowls of peanut sauce. For a fun presentation, arrange skewers on a large platter and sprinkle crushed peanuts and cilantro on top. This makes a bright and inviting dish for any table. Pro Tips Marinate Longer for Flavor: For the best taste, marinate the chicken overnight. This allows the flavors to penetrate deeply, resulting in a more flavorful dish. Soak Skewers Properly: Ensure you soak wooden skewers for at least 30 minutes before grilling. This prevents them from burning on the grill and helps your chicken stay secure while cooking. Adjust the Heat: If you prefer a spicier peanut sauce, increase the amount of chili paste gradually. Always taste as you go to find your perfect balance. Garnish for Presentation: Garnishing with crushed peanuts and fresh cilantro not only enhances presentation but also adds texture and freshness to the dish. {{image_2}} You can switch the chicken with shrimp or tofu. Shrimp cooks quick and adds a nice flavor. Simply marinate the shrimp as you would the chicken. For tofu, use firm tofu and press it to remove excess water. Cut it into strips and marinate. Vegetarian options give you great flexibility. You can use vegetables like bell peppers, zucchini, or mushrooms. These can be skewered alongside the tofu or on their own. The marinade works well to infuse flavor. For a spicy kick, you can try a spicier peanut sauce. Just add more chili paste or fresh chilies. This makes the dish more exciting for those who love heat. If you need a nut-free option, you can use sunflower seed butter. It has a similar creamy texture. Mixing it with coconut milk keeps the sauce smooth and tasty. You can serve these skewers as appetizers or as a main course. As appetizers, make smaller skewers for easy eating. For a main dish, serve larger skewers and pair with rice or noodles. Don’t forget to skewer different vegetables. Cherry tomatoes, onions, or eggplant can add color. Grilling these adds a smoky taste that pairs well with the chicken and peanut sauce. To store your leftovers, place the chicken skewers in an airtight container. Make sure they are cool before sealing. This method helps keep them fresh. Store in the fridge for up to three days. If you plan to eat them later, it’s best to freeze them. When reheating, the microwave is quick but may dry out the chicken. Instead, use the oven for a better result. Preheat your oven to 350°F (175°C). Place the skewers on a baking sheet and cover with foil. Heat for about 10-15 minutes. This keeps the chicken juicy and flavorful. To freeze, wrap each chicken skewer tightly in plastic wrap. Place them in a freezer bag, removing as much air as possible. For the peanut sauce, store it in a separate container. It freezes well for up to two months. When you're ready to eat, thaw the skewers in the fridge overnight. Reheat them in the oven as mentioned above. For the sauce, warm it on low heat until smooth. Enjoy your delicious meal again! Yes, you can prepare Thai Peanut Chicken Satay ahead of time. It is great for meal prep. You can marinate the chicken strips the night before. This gives the meat more flavor. Store the marinated chicken in the fridge until you are ready to grill. You can also make the peanut sauce in advance. Just keep it in an airtight container in the fridge. When you are ready to serve, just reheat the sauce and grill the chicken. This way, you save time on busy days. If you have a peanut allergy, you can use sunflower seed butter. It has a similar creamy texture. Almond butter is another good option. It gives a nutty taste that works well. You can also try tahini, which is made from sesame seeds. This will change the flavor, but it still tastes great. Just pick a substitute that you enjoy. Adjust the other sauce ingredients as needed for balance. The spice level really depends on your taste. The recipe calls for chili paste, which adds heat. If you like it mild, start with less chili paste. You can always add more later. If you want it spicier, use more chili paste or add red pepper flakes. Taste the sauce as you mix it. This way, you get the heat just right for you. Remember, everyone’s spice tolerance is different. Adjust to suit your own taste buds. Thai Peanut Chicken Satay is simple and tasty. We reviewed essential ingredients, like chicken and peanut sauce components. We covered making a great marinade, grilling tips, and perfecting your dish. Variations allow you to use different proteins and flavors, while smart storage keeps leftovers fresh. In my experience, try new twists and enjoy the fun. With these tips, you will impress everyone. Enjoy making this dish and share it with friends!$

Grilled chicken skewers marinated in a flavorful blend, served with a creamy peanut sauce.

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Cuisine Thai

Servings 4

Calories 300 kcal

Ingredients

500 g chicken breast, cut into thin strips
3 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon turmeric powder
as needed wooden skewers (soaked in water for 30 minutes)
0.5 cup natural peanut butter
0.25 cup coconut milk
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon honey or maple syrup
1 teaspoon chili paste (adjust to taste)
as needed crushed peanuts and fresh cilantro for garnish

Instructions

In a bowl, mix soy sauce, lime juice, brown sugar, ginger, garlic, and turmeric powder to create a marinade.
Add the chicken strips to the marinade and coat well. Let it marinate for at least 30 minutes (or up to overnight in the fridge).
Preheat your grill or grill pan over medium-high heat.
Thread the marinated chicken strips onto the soaked wooden skewers, packing them closely together.
Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
While the chicken is grilling, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, lime juice, honey, and chili paste in a small saucepan over low heat until smooth.
Remove the skewers from the grill, and serve them warm with the peanut sauce drizzled over the top or served in a bowl for dipping.
Garnish with crushed peanuts and fresh cilantro for added flavor and presentation.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling.

Keyword chicken, grilled, peanut sauce, satay