Satay Chicken Skewers with Peanut Sauce
Sweet soy marinated chicken thigh skewers, grilled until charred and served with a creamy coconut peanut sauce.
Equipment
- Bamboo skewers
- Grill or grill pan
- Saucepan
- Instant-read thermometer
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs cut into strips (for the chicken)
- 2 ½ tbsp kecap manis thick sweet soy sauce (for the chicken)
- 1 tbsp unsalted butter melted (for the chicken)
- 12 small bamboo skewers soaked in water for 30 minutes (for the chicken)
- 1 tbsp cooking oil (for the peanut sauce)
- 2 cloves garlic minced (for the peanut sauce)
- 1 small onion diced (for the peanut sauce)
- 3 Thai chiles sliced (for the peanut sauce)
- ½ cup peanut butter smooth or crunchy (for the peanut sauce)
- 1 cup coconut milk full fat (for the peanut sauce)
- 2 ½ tbsp kecap manis (for the peanut sauce)
- ½ tbsp low sodium soy sauce (for the peanut sauce)
- ¼ tsp salt (for the peanut sauce)
- ¼ cup crushed unsalted roasted peanuts (for the peanut sauce)
- 1 tbsp lime juice up to 2 tbsp, to taste (for the peanut sauce)
- 2 tbsp crushed unsalted peanuts for serving
- 4 lime wedges for serving
- 2 scallions sliced, for serving
Instructions
Cooking
- Marinate. Cut the thighs into strips and toss with 2 1/2 tbsp kecap manis and the melted butter. Refrigerate for at least 30 minutes.
- Soak. Cover the skewers with water for 30 minutes.
- Saute. Cook the garlic, onion, and chiles in the oil over medium heat until soft, about 3 minutes.
- Simmer. Stir in the peanut butter, coconut milk, remaining kecap manis, soy sauce, and salt and simmer 5 to 10 minutes. Add the peanuts and lime juice.
- Skewer. Thread the chicken onto the skewers and throw away the leftover marinade.
- Grill. Cook over medium high heat for 4 to 5 minutes per side, until charred and 165 degrees F inside.
- Serve. Plate with the sauce, peanuts, lime wedges, and scallions.
Notes
Substitutions: Use hot sauce in place of fresh chiles, and light coconut milk if needed.
Tips: Marinate up to 1 day. Do not reuse the raw marinade. Cook to 165 degrees F.
Storage: Refrigerate chicken and sauce separately for 3 to 4 days. Freeze cooked chicken for up to 3 months.