Description
Deliciously moist marinated chicken served with a spicy peanut and coconut sauce. This easy chicken satay recipe is full of bold flavor and makes a perfect appetizer or dinner option.
Ingredients
Chicken Skewers:
- 3 chicken breasts, cut into long, thin strips
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- 2 garlic cloves, peeled and crushed
- 200 ml (7 oz) coconut milk (from a tin)
- ½ tsp cumin
- ½ tsp coriander
- ¼ tsp ground ginger
Satay Sauce:
- 3 heaped tbsp smooth peanut butter
- 1 tbsp dark soy sauce (use tamari for gluten-free)
- ½ tsp chilli flakes (red pepper flakes)
- 1 tbsp fish sauce
- 200 ml (7 oz) coconut milk (from a tin)
- 1 tbsp light brown sugar
- ½ tsp ground coriander
- Juice of 1 lime
To Serve:
- 1 fresh red chilli, thinly sliced
- 2 tbsp fresh coriander (cilantro), chopped
- ½ tsp chilli flakes (red pepper flakes)
- ¼ red onion, peeled and finely sliced
- 1 tbsp roasted peanuts, roughly chopped
- 1 tsp sesame seeds
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking.
2. Place sliced chicken in a large bowl with soy sauce, garlic, coconut milk, cumin, coriander, and ginger. Mix and massage to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
3. While the chicken marinates, add all satay sauce ingredients except lime juice to a small pan.
4. Heat over medium, stirring constantly. Do not boil. As the sauce thickens, remove from heat and stir in lime juice.
5. Remove skewers from water and thread marinated chicken onto each skewer.
6. Preheat a griddle or BBQ. Lightly oil and heat until smoking. Grill skewers for 8–10 minutes, turning occasionally, until fully cooked with no pink inside.
7. Reheat the sauce if desired. Serve the chicken skewers with satay sauce and top with sliced chilli, fresh coriander, red onion, chopped peanuts, sesame seeds, and extra chilli flakes if desired.
Notes
The sauce may be served warm or cool. Stir if it separates.
Chicken and sauce can be prepared ahead of time, but cook the skewers just before serving for best texture.
Double the sauce recipe for extra dipping!
To make gluten-free, use tamari instead of soy sauce and check labels on other ingredients.
Can also be cooked in the oven at 200°C/400°F for about 15 minutes or under a grill/broiler or on a BBQ.