Lately, I have been in a Thai food craze and I fully blame it on being 33 weeks pregnant. Making Thai food at home is so fun and easy plus, there is something so gratifying about making it yourself. This Thai Chicken Satay with Spicy Peanut Sauce is a great summery Thai dish to make as it goes on the grill (but you can also cook it on a grill pan stovetop if you aren’t a griller). And, nothing says summer like something on a wooden skewer to me! Try this fun Thai Chicken Satay with Spicy Peanut Sauce dish at home in your kitchen for a fun twist on summer grilling!
For the Chicken:
- 4 boneless, Skinless Chicken Breasts
- 3/4 cup of Thai Kitchen Lite Coconut Milk
- 2 tbsp. Thai Kitchen Red Curry Paste
- 2 tbsp. Red Boat Fish Sauce
- 2 tbsp. fresh lime juice
- salt and pepper, to taste
- 8-12 wooden skewers
For the Spicy Peanut Sauce:
- 3/4 cup Thai Kitchen Lite Coconut Milk
- 1/4 cup unsweetened Creamy Peanut Butter
- 1/4 cup organic, salted peanuts
- 1 tbsp. Thai Kitchen Red Curry Paste
- 1 tbsp. Red Boat Fish Sauce
- 2 thai chiles, sliced thinly
- 1 tbsp. fresh lime juice
- 2 cloves of garlic
- 1 tsp. grated ginger
1. First, make the chicken marinade: in a medium-sized bowl, whisk together 3/4 cup of lite coconut milk, 2 tbsp. of red curry paste, 2 tbsp. fish sauce, 2 tbsp. lime juice.
2. (Some fancy grocery stores sell boneless, skinless not pre-marinaded chicken satay, I have bought them from Whole Foods before. If you can find them, go ahead and buy them. Or make them yourself with these simple instructions.) Cut the chicken lengthwise into 1/2-inch-thick pieces and add to the marinade. Thread a single piece of chicken lengthwise onto each skewer and transfer to a baking sheet. Season both sides of chicken with salt and pepper. Now, transfer them into some sort of pan/dish that you have in the house that they will all fit into (a ziplock baggie doesn’t work well as the skewers puncture those). Pour marinade over the chicken and make sure they are all coated evenly. Cover and refrigerate for at least 30 minutes or up to 24 hours. Meanwhile, make the peanut sauce.
3. In a food processor or blender, combine all of the peanut sauce ingredients (except for the optional garnish). Blend on high until smooth. Place in a bowl, cover and refrigerate until ready to serve, it will thicken during the cooling process to be a great texture–so don’t worry if you think it looks runny.
4. When ready to eat, fire up the grill (or a grill pan on the stovetop) to medium-high heat. Place the skewers on the grill, close the cover, and cook until grill marks appear on the bottom, about 3 to 4 minutes. Flip the chicken, close the grill, and cook until grill marks appear on the second side and the chicken is cooked through, about 3 to 4 minutes more.
5. Transfer the skewers to a clean serving platter and serve with the cooled peanut sauce for dipping. We garnished ours with a little chopped cilantro because, why not!
Recipe adapted from Chow.