Name: Thai Chicken Satay Skewers
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch strips; 1/4 cup coconut milk; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1/2 cup smooth peanut butter; 1/2 cup coconut milk (for sauce); 2 tablespoons soy sauce; 1 tablespoon lime juice; 1-2 teaspoons Thai red curry paste; 12-15 wooden skewers, soaked in water for 30 minutes

Instructions

Prepare the marinade

In a large bowl, whisk together 1/4 cup coconut milk, fish sauce, brown sugar, vegetable oil, minced garlic, curry powder, and turmeric until well combined.
Marinate the chicken

Add the chicken strips to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.
Make the peanut sauce

In a medium saucepan over medium heat, combine peanut butter, 1/2 cup coconut milk, soy sauce, lime juice, and red curry paste. Stir continuously until the mixture is smooth and slightly thickened, about 5 minutes. If too thick, add a tablespoon of water. Set aside.
Skewer the chicken

Thread the marinated chicken strips onto the pre-soaked wooden skewers, weaving the meat back and forth in an S-shape. Place the prepared skewers on a plate.
Grill the skewers

Preheat grill or grill pan to medium-high heat. Grill the skewers for 3-4 minutes per side until chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (74°C).
Serve and garnish

Arrange the grilled satay skewers on a serving platter. Serve with the warm peanut sauce for dipping. Optionally garnish with chopped cilantro, crushed peanuts, and lime wedges.

Thai Chicken Satay Skewers

Ingredients

Instructions

Nutritional Information