Chicken Satay Skewers
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb chicken breast or thighs, cut into long, thin strips
- 1/2 cup canned coconut milk (full fat preferred)
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground turmeric
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1/2 cup creamy peanut butter
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon chili garlic sauce (optional for heat)
- Wooden skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, whisk together the coconut milk, curry powder, turmeric, minced garlic, brown sugar, and soy sauce. Ensure the sugar is fully dissolved into the mixture to create a smooth marinade.
- Add the chicken strips to the bowl, making sure every piece is thoroughly coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 to 4 hours is ideal for maximum flavor penetration.
- Take your soaked wooden skewers and carefully thread the chicken strips onto them. Weave the chicken back and forth in an “S” shape so the meat stays secure and cooks evenly on the grill.
- While the chicken is ready for the grill, prepare the sauce. In a small bowl, combine the peanut butter, lime juice, honey, soy sauce, and chili garlic sauce. If the sauce is too thick, add a tablespoon of warm water at a time until you reach your desired dipping consistency.
- Preheat your grill or grill pan over medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 3 to 5 minutes per side. The chicken should be cooked through and have beautiful golden-brown char marks.
Find it online: https://www.flavfresh.com/dinner/chicken-satay-skewers/