Grilled Chicken Thighs Satay
Elevate your grilling game with these irresistible Grilled Chicken Thighs Satay, a dish that's bursting with bold Southeast Asian flavors. Tender, juicy chicken thighs are marinated in a fragrant blend of soy sauce, creamy coconut milk, aromatic spices like turmeric and coriander, and a hint of lime juice, ensuring every bite is infused with rich, savory goodness. Perfectly charred on the grill and served on skewers for a fun and portable presentation, these satay skewers are paired with a luscious, homemade peanut dipping sauce made with creamy peanut butter, a touch of honey, and a subtle kick of chili flakes. Whether you're hosting a backyard barbecue or simply craving a flavorful meal, this quick and easy recipe is a crowd-pleaser. Enjoy these skewers as an appetizer, or pair them with jasmine rice and a side of fresh cucumber salad for a complete meal bursting with exotic flavor.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (boneless, skinless)
- 4 tablespoons Soy sauce
- 0.5 cup Coconut milk
- 2 tablespoons Brown sugar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Lime juice
- 0.5 cup Peanut butter (smooth)
- 1 tablespoon Soy sauce (for peanut sauce)
- 0.25 cup Coconut milk (for peanut sauce)
- 1 tablespoon Honey
- 0.5 teaspoon Chili flakes
- 8 pieces Skewers (soaked if wooden)
- 1 tablespoon Vegetable oil (for grilling)
Instructions
In a medium mixing bowl, whisk together soy sauce, coconut milk (0.5 cup), brown sugar, turmeric, coriander, cumin, minced garlic, grated ginger, and lime juice to create the marinade.
Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Make sure the chicken is completely coated. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Preheat your grill to medium-high heat and lightly oil the grates with vegetable oil to prevent sticking.
Thread the marinated chicken thighs onto skewers. Discard any leftover marinade.
Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Remove the skewers from the grill and let them rest for 5 minutes.
While the chicken is grilling, prepare the peanut sauce. In a small saucepan over medium heat, combine peanut butter, soy sauce (1 tablespoon), coconut milk (0.25 cup), honey, chili flakes, and 2 tablespoons of water. Whisk until smooth and heated through, about 4-5 minutes. Add a bit more water if the sauce is too thick.
Serve the grilled chicken thighs satay with the warm peanut dipping sauce on the side. Garnish with lime wedges or chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 16.3 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 835 mg | 18% | |
*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.
