This fast and easy grilled Thai chicken satay with peanut sauce is so tender, juicy, and full of layers of flavors thanks to the marinade. There’s coconut milk, garlic, lime juice, soy sauce, fish sauce, brown sugar, turmeric, cumin, coriander, and ginger.
If you don’t have all the ingredients on hand, you can probably get away with omitting something but know that your chicken satay won’t taste quite as authentic. Definitely do not skip the coconut milk or the fish sauce.
Fish sauce is typically sold in the Asian section of grocery stores as well as coconut milk. And you’re looking for coconut milk in a can, not in a carton. I use Trader Joe’s Lite Coconut Milk.
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How to Make Chicken Satay
To make Thai chicken satay, combine all the marinade ingredients in a bowl and whisk to combine. Then, add the chicken pieces and let it marinate in the fridge for at least an hour.
I like to marinate the chicken overnight for maximum flavor and tenderizing effects, but if you only have 1 hour that’s okay. But the longer you can let your chicken marinate, the better it’s going to taste.
Then get ready to grill up the chicken, and because you’re using chicken breast tenders rather than thick breasts, they cook very quickly, about 5 to 7 minutes. While grilling the tenders whip up a batch of homemade peanut sauce.
Ingredients
Marinade
1/2 cup canned coconut milk (I used Trader Joe’s Lite)
3 cloves garlic, finely mince or pressed
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon light or dark brown sugar, packed
1 to 2 teaspoons turmeric
1 to 2 teaspoons cumin
1 to 2 teaspoons coriander
1 to 2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 to 1.25 pounds boneless skinless chicken breast tenders
Peanut Sauce
heaping 1/3 cup creamy peanut butter
1/4 cup honey
1/4 cup sesame oil
2 tablespoons apple cider vinegar
1 to 2 teaspoons ground ginger, or to taste
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1 clove garlic, finely minced or pressed, optional
pinch cayenne pepper, optional and to taste
1/4 cup coconut milk, or as desired for consistency
If you don’t have all the ingredients on hand, you can probably get away with omitting something but know that your chicken satay won’t taste quite as authentic. Definitely do not skip the coconut milk or the fish sauce.
Fish sauce is typically sold in the Asian section of grocery stores as well as coconut milk. And you’re looking for coconut milk in a can, not in a carton. I use Trader Joe’s Lite Coconut Milk.
MY OTHER RECIPES
How to Make Chicken Satay
To make Thai chicken satay, combine all the marinade ingredients in a bowl and whisk to combine. Then, add the chicken pieces and let it marinate in the fridge for at least an hour.
I like to marinate the chicken overnight for maximum flavor and tenderizing effects, but if you only have 1 hour that’s okay. But the longer you can let your chicken marinate, the better it’s going to taste.
Then get ready to grill up the chicken, and because you’re using chicken breast tenders rather than thick breasts, they cook very quickly, about 5 to 7 minutes. While grilling the tenders whip up a batch of homemade peanut sauce.
Ingredients
Marinade
1/2 cup canned coconut milk (I used Trader Joe’s Lite)
3 cloves garlic, finely mince or pressed
2 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon light or dark brown sugar, packed
1 to 2 teaspoons turmeric
1 to 2 teaspoons cumin
1 to 2 teaspoons coriander
1 to 2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 to 1.25 pounds boneless skinless chicken breast tenders
Peanut Sauce
heaping 1/3 cup creamy peanut butter
1/4 cup honey
1/4 cup sesame oil
2 tablespoons apple cider vinegar
1 to 2 teaspoons ground ginger, or to taste
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
1 clove garlic, finely minced or pressed, optional
pinch cayenne pepper, optional and to taste
1/4 cup coconut milk, or as desired for consistency
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