Chicken Satay
Yield
12
skewersTotal time
1
hour30
minutesIngredients
2 lb chicken thighs, cubed
- Marinade
2 tbsp curry paste
2 tsp curry powder
1/2 cup coconut milk
2 tsp brown sugar
2 tsp fish sauce
1/2 tsp salt
- Peanut sauce
3/4 cup coconut milk
1/2 cup peanut butter
1 tbsp red curry paste
1 tbsp soy sauce
1 tsp white sugar
crushed peanuts for garnish
Directions
- In a bowl, combine all the ingredients for the marinade. Add the cubed chicken thighs and mix well, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour.
- About 15 minutes before the chicken is ready to grill, make the peanut sauce. In a small pot, combine all the sauce ingredients listed, except for the crushed peanuts. Heat over medium-low heat, stirring occasionally, until smooth and well combined. Once heated through, remove from the heat and top with crushed peanuts.
- Once the chicken is ready to grill, preheat your indoor grill pan over medium heat. Thread the marinated chicken onto skewers, adding 5-6 pieces of chicken per skewer.
- Lightly spray the grill pan with cooking oil, then place the chicken skewers onto the pan. Cook for about 7-8 minutes on each side, or until the chicken is fully cooked through.
- Serve with the peanut sauce.