Delicious Chicken Satay Grilled or Broiled
Fire up your grill or broiler for this irresistible Chicken Satay, a dish that marries tender, marinated chicken with bold Southeast Asian flavors. Perfectly seasoned with a coconut milk-based marinade infused with soy sauce, turmeric, coriander, and garlic, these juicy chicken skewers gain a smoky char from grilling or broiling. Paired with a creamy homemade peanut sauce featuring hoisin, honey, and a touch of chili garlic heat, this recipe is as easy as it is satisfying. Ideal for a quick weeknight dinner or as a crowd-pleasing appetizer, this dish is ready in under an hour (plus marinating time) and makes any meal feel like a culinary escape. Don't forget to soak your wooden skewers to prevent burning and serve hot for maximum flavor impact!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 1 cup Coconut milk
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Fresh garlic, minced
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 1 tablespoon Lime juice
- 0.5 cup Creamy peanut butter
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Chili garlic sauce
- 10 pieces Wooden skewers (soaked in water for 30 minutes)
Instructions
Cut the chicken thighs into 1-inch cubes and set aside.
In a medium bowl, whisk together the coconut milk, soy sauce, brown sugar, minced garlic, ground turmeric, coriander, cumin, and lime juice to create the marinade.
Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent burning while cooking.
Thread the marinated chicken cubes onto the soaked skewers, leaving a small gap between each piece for even cooking.
Preheat a grill or broiler to medium-high heat. If grilling, lightly oil the grates to prevent sticking.
Grill or broil the skewers for 3-4 minutes per side, until the chicken is cooked through and slightly charred on the edges. The internal temperature of the chicken should reach 165°F (74°C).
While the chicken is cooking, prepare the peanut sauce: In a small saucepan over medium heat, whisk together peanut butter, hoisin sauce, rice vinegar, honey, chili garlic sauce, and 2-3 tablespoons of water. Heat until smooth and warmed through. Adjust the consistency with additional water if needed.
Serve the chicken satay hot, accompanied by the peanut sauce for dipping. Enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2713 mg | 118% | |
| Total Carbohydrate | 106.8 g | 39% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 72.6 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2387 mg | 51% | |
*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.
