Chicken Satay With Peanut Sauce - Chef Fun Kitchen

Chicken Satay With Peanut Sauce


Chook Satay ought to be a staple on your kitchen with its juicy, marinated skewered hen layered with taste all dunked in creamy, intoxicating peanut satay sauce.  Satay is a famous restaurant appetizer or dish – but NOW it could be favourite dish made to your kitchen! I’ve blanketed recipe instructions for baking hen Satay or indoor/outside grilling (and pictures of each) so you could make this Thai hen Satay recipe 12 months-spherical – due to the fact you may want to devour it yr-round! i am specially posting this recipe right NOW, because those delectable hen skewers make a showstopping Christmas or New yr’s Eve excursion appetizer!

Chicken Satay With Peanut Sauce

There are numerous versions of bird satay recipes, which in essence, manner fowl marinated in spices, skewered and grilled, but to me, it's miles all approximately the Peanut Sauce, this peanut sauce.

I'm actually enthusiastic about peanut sauce from my wraps to tacos to skillet fowl. And even though i've shared many other recipes with peanut sauce, I locate this truthful clean recipe with just marinated chook + peanut sauce each bit as scrumptious. So get ready for the tastiest, simplest bird Satay with Peanut Sauce of your life!

Chicken Satay With Peanut Sauce


  • 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long
  • 3 tablespoons olive oil
  • 1/4 cup coconut milk plus more as needed (may sub water)
  • 1/3-1/2 cup smooth peanut butter
  • 12-15 skewers
  • 1/4 cup low sodium soy sauce
  • 1/4 cup packed brown sugar
  • 1 tablespoon chili paste (like Sambal Oelek)
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon dried basil
  • 1 teaspoon coriander powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric powder
  • top view of grilled chicken satay with Thai peanut sauce


  1. Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately - this will become the base of your Peanut Sauce.
  2. When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
  3. OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
  4. GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
  5. SKILLET: Heat 1 1/2 tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
  6. Add reserved Sauce to a small saucepan along with 1/4 cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in 1/3 cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
  7. Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.

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