Coconut Chicken Satay
Savor the irresistible flavors of Coconut Chicken Satay, a crowd-pleasing dish that perfectly balances creamy, zesty, and savory notes. Tender chicken strips are marinated in a luscious blend of coconut milk, soy sauce, fresh lime juice, and warm spices like turmeric, cumin, and coriander, ensuring every bite bursts with Indonesian-inspired goodness. Grilled to perfection on skewers for that tantalizing char, this dish is paired with a rich peanut dipping sauce featuring hints of honey and optional chili flakes for a subtle kick. Whether served as an appetizer or main dish, this easy-to-make recipe is perfect for dinner parties or weeknight meals. Plus, it’s ready in just 35 minutes (excluding marinating time), making it both flavorful and convenient. Bring a tropical twist to your table with this Coconut Chicken Satay recipe today!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 240 ml Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 3 cloves Garlic
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 tablespoon Fresh lime juice
- 8 pieces Wooden skewers
- 1 tablespoon Vegetable oil
- 120 grams Peanut butter
- 60 ml Warm water
- 1 tablespoon Soy sauce (for dipping sauce)
- 1 tablespoon Honey
- 0.5 teaspoon Chili flakes (optional)
Instructions
Cut the chicken breast into thin strips about 2-3 inches long.
In a large mixing bowl, combine 240 ml of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 3 minced garlic cloves, 1 teaspoon each of ground turmeric, cumin, and coriander, and 1 tablespoon of fresh lime juice.
Add the chicken strips to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to let the flavors infuse.
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Preheat a grill pan or outdoor grill to medium-high heat. Lightly grease the grill with 1 tablespoon of vegetable oil to prevent sticking.
Thread the marinated chicken strips onto the skewers, shaking off any excess marinade before grilling.
Grill the chicken skewers for 3-4 minutes on each side, or until fully cooked and lightly charred. Remove from the grill and set aside.
To make the peanut dipping sauce, combine 120 grams of peanut butter, 60 ml of warm water, 1 tablespoon of soy sauce, 1 tablespoon of honey, and 0.5 teaspoon of chili flakes (if using) in a bowl. Whisk until smooth and well combined.
Serve the chicken satay skewers hot with the peanut dipping sauce on the side.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 754 mg | 33% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
