Coconut Chicken Satay with Peanut Sauce

Juicy chicken chunks marinated in coconut milk, turmeric and lime juice skewered and grilled with a luscious peanut butter red curry dipping sauce!

Let’s satay bay bay!

So I had to look this up but the difference between a satay and kebabs is that satays are usually served with sauces and are traditionally eaten right off of the skewers. The meat that is skewered for satays is smaller (at least in this case!) and therefore cooks even quicker than a shish kebab — right up our alley.

The chicken – either chicken breasts or thighs – is marinated in coconut milk, liquid aminos, turmeric powder, lime juice and garlic, making the chicken (sans sauce) juicy and scrumptious. But then there’s the sauce.

If you even remotely like peanut butter, you have landed in the right spot in this neck of the world wide web. This sauce (a slight variation from the peanut sauce in Spicy Chicken Thai Towers) is straight up drinkable. Sweet and tangy and creamy with a kick – she has it all.

The only step that takes any effort whatsoever is the skewering. You’ll let the wooden skewers soak in water while you create the peanut sauce and chicken marinade. Then the chicken will hang out in the coconut milk concoction for at least 10 minutes but ideally like 20 or 30. You’ll skewer the meat, grill for a few minutes each side and KEBAM! You’ve got dinner on the table.

I used chicken breasts because I had them on hand, but chicken thighs would be just as delicious — you’ll just cook them a little bit longer on the grill!

TIPS FOR MAKING COCONUT CHICKEN SATAY WITH PEANUT SAUCE

  • The longer you can marinate, the better but don’t skip the recipe if you only have 10 minutes to allot to marinating. The chicken will still be juicy and the peanut sauce makes up for it 100%.
  • Use creamy, unsweetened peanut butter for the sauce — it will be sweet enough with the brown sugar! If you use a sweetened pb just go lighter on the brown sugar.
  • Watch your fingers when you skewer — they are SHARP! I got stabbed a couple times while I distractedly skewed lol so beware.
  • Thread the chicken pieces through the skewer twice so they’re less likely to fall off!
  • I served our satay over simply seasoned cauliflower rice to ensure every inch of peanut sauce was soaked up and enjoyed!

I hope you make this recipe and love as much as we did! The peanut sauce keeps in the fridge for a week — try it on salads, as a dip for veggies or toss with Asian noodles!

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Coconut Chicken Satay with Peanut Sauce

Juicy chicken chunks marinated in coconut milk, turmeric and lime juice skewered and grilled with a luscious peanut butter red curry dipping sauce!
PREP30 mins
COOK10 mins
TOTAL40 mins
SERVING SIZE: 8 skewers

INGREDIENTS

  • 1 cup light coconut milk, save the extra for the peanut sauce!
  • 2 cloves garlic, minced
  • 1 lime, juice only
  • 2 tbs. liquid or coconut aminos, can use soy sauce
  • 2 tsp. turmeric powder
  • 3 boneless, skinless chicken breasts, trimmed of fat

peanut sauce

  • cup unsweetened peanut butter
  • 2 tbs. red curry paste, I use Thai Kitchen
  • ¼ cup light coconut milk
  • 1 tsp. brown sugar
  • 1 tsp. sriracha , add more for more heat!
  • 2 tsp. liquid or coconut aminos, can use soy sauce

optional for serving

  • lime wedges, sliced anaheim peppers, sliced bell peppers, cauliflower or regular rice

INSTRUCTIONS

  • Place kebab skewers (soak 10) onto a cooking sheet and cover with water. Place a pot lid or something weighted onto skewers so they stay covered and let soak until ready to skew.
  • Combine the first five ingredients in a large bowl or tupperware. Slice chicken breasts into 1" pieces (slice lengthwise, then dice), season lightly with salt and pepper and place into bowl, covering all pieces.
    Place bowl into refrigerator for at least 10 minutes, preferably 20-30.
  • Combine all ingredients for the peanut sauce and taste for seasoning.
  • Heat outdoor grill to 400 degrees or start to warm a grill pan over medium heat.
  • After chicken has marinated, skew 6-7 chicken pieces onto skewers leaving room on one end. Thread the chicken pieces twice through the skewer so they're less likely to fall from stick.
  • On outdoor grill, cook kebabs for about 5 minutes per side. On indoor grill pan, spray with cooking spray (not needed if you have a nonstick pan) and cook for the same time or until chicken is no longer pink.
  • Serve on their own or over rice! Top with peanut sauce and place more on the table for dipping. Let chicken rest for a few minutes before sliding off of kebabs!

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