Spicy coconut chicken satay skewers
Spicy coconut chicken satay skewers
Ingredients
For the Chicken Satay
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 wooden skewers, soaked in water for at least 30 minutes
For the Spicy Coconut Marinade
- 1/2 cup full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon chili garlic sauce
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated
- 2 tablespoons warm water, or more, as needed to thin
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted peanuts, crushed
Instructions
- 1
If using wooden skewers, place them in a shallow dish filled with water and soak for at least 30 minutes to prevent burning.
⏱️ 30 min - 2
In a medium bowl, whisk together the 1/2 cup full-fat coconut milk, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon light brown sugar, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 2 minced garlic cloves, and 1 inch grated fresh ginger for the marinade until well combined.
⏱️ 5 min - 3
Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 30 min - 4
While the chicken marinates, prepare the peanut dipping sauce. In a small saucepan or microwave-safe bowl, combine the 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, 1 teaspoon chili garlic sauce, 1 minced garlic clove, and 1/2 inch grated fresh ginger. Heat gently over low heat or in the microwave, stirring frequently, until warmed and smooth. If the sauce is too thick, whisk in 2 tablespoons of warm water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 10 min - 5
Preheat your broiler to high. Line a baking sheet with aluminum foil for easier cleanup and place a wire rack on top. Alternatively, preheat an outdoor grill to medium-high heat.
⏱️ 5 min•🌡️ 450°F - 6
Thread the marinated chicken pieces onto the soaked wooden skewers, about 4-5 pieces per skewer, ensuring not to overcrowd them. Place the skewers in a single layer on the prepared wire rack.
⏱️ 10 min - 7
Broil the chicken skewers for 6-8 minutes, flipping halfway through, until the chicken is cooked through and lightly charred. If grilling, cook for 3-4 minutes per side, turning occasionally, until golden brown and cooked through.
⏱️ 8 min•🌡️ 450°F - 8
Transfer the cooked chicken satay skewers to a serving platter. Garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons crushed roasted peanuts. Serve immediately with the warm peanut dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy coconut chicken satay skewers
Ingredients
For the Chicken Satay
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 12 wooden skewers, soaked in water for at least 30 minutes
For the Spicy Coconut Marinade
- 1/2 cup full-fat coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
For the Peanut Dipping Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar
- 1 teaspoon chili garlic sauce
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated
- 2 tablespoons warm water, or more, as needed to thin
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted peanuts, crushed
Instructions
- 1
If using wooden skewers, place them in a shallow dish filled with water and soak for at least 30 minutes to prevent burning.
⏱️ 30 min - 2
In a medium bowl, whisk together the 1/2 cup full-fat coconut milk, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 tablespoon light brown sugar, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, 2 minced garlic cloves, and 1 inch grated fresh ginger for the marinade until well combined.
⏱️ 5 min - 3
Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to coat thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 30 min - 4
While the chicken marinates, prepare the peanut dipping sauce. In a small saucepan or microwave-safe bowl, combine the 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, 1 teaspoon chili garlic sauce, 1 minced garlic clove, and 1/2 inch grated fresh ginger. Heat gently over low heat or in the microwave, stirring frequently, until warmed and smooth. If the sauce is too thick, whisk in 2 tablespoons of warm water, one tablespoon at a time, until desired consistency is reached. Set aside.
⏱️ 10 min - 5
Preheat your broiler to high. Line a baking sheet with aluminum foil for easier cleanup and place a wire rack on top. Alternatively, preheat an outdoor grill to medium-high heat.
⏱️ 5 min•🌡️ 450°F - 6
Thread the marinated chicken pieces onto the soaked wooden skewers, about 4-5 pieces per skewer, ensuring not to overcrowd them. Place the skewers in a single layer on the prepared wire rack.
⏱️ 10 min - 7
Broil the chicken skewers for 6-8 minutes, flipping halfway through, until the chicken is cooked through and lightly charred. If grilling, cook for 3-4 minutes per side, turning occasionally, until golden brown and cooked through.
⏱️ 8 min•🌡️ 450°F - 8
Transfer the cooked chicken satay skewers to a serving platter. Garnish with 2 tablespoons chopped fresh cilantro and 2 tablespoons crushed roasted peanuts. Serve immediately with the warm peanut dipping sauce.
⏱️ 2 min