Chicken Satay

Tender chicken thighs marinated in creamy coconut milk and fragrant curry spices, skewered and grilled to smoky perfection. It's a flavor-packed delight you'll love.

Course Main Course

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 410kcal

Author Liza Agbanlog

Ingredients

1.5 lbs chicken thighs cut in a half lengthwise
8 (about 8 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Marinade

1/2 cup coconut milk
1 clove garlic , minced
1 tsp curry powder
1/2 tsp honey
½ tsp salt
½ tsp ground black pepper

Sauce

1/2 cup coconut milk
1/2 tbsp curry powder
1/4 cup peanut butter
1 tbsp brown sugar
1 tbsp lime or lemon juice
Salt and pepper to taste

Instructions

In a large Ziploc bag, add together the marinade ingredients. Add the chicken and massage bag to ensure each piece is coated. Refrigerate and allow to marinade for at least 2 hours, up to overnight.
Thread the chicken pieces through the skewers.
Preheat grill or heat grill pan over medium high heat. Cook the chicken on the skewers for about 4-5 minutes per side or until cooked through and juices run clear.

Sauce

In a sauce pan, add all the sauce ingredients. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and season to taste with salt.

Notes

Recipe source: Easy Chicken Satay

Nutrition