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In a large mixing bowl, combine the 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, curry powder, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger. Whisk well to combine.

Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the creamy peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon light brown sugar, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, and red pepper flakes (if using).

Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it is smooth and warmed through. If the sauce is too thick, add water 1 tablespoon at a time until your desired dipping consistency is reached. Remove from heat and set aside.

Drain the soaked wooden skewers. Thread the marinated chicken pieces onto the skewers, placing about 3-4 pieces per skewer and leaving a small space between each piece to ensure even cooking.

Preheat an outdoor grill or a large grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates or pan to prevent sticking.

Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F.
Serve the miniature chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with chopped fresh cilantro and crushed peanuts, if desired.


In a large mixing bowl, combine the 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, curry powder, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger. Whisk well to combine.

Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the creamy peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon light brown sugar, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, and red pepper flakes (if using).

Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it is smooth and warmed through. If the sauce is too thick, add water 1 tablespoon at a time until your desired dipping consistency is reached. Remove from heat and set aside.

Drain the soaked wooden skewers. Thread the marinated chicken pieces onto the skewers, placing about 3-4 pieces per skewer and leaving a small space between each piece to ensure even cooking.

Preheat an outdoor grill or a large grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates or pan to prevent sticking.

Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F.
Serve the miniature chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with chopped fresh cilantro and crushed peanuts, if desired.
