Satay is an Asian dish of seasoned meat that’s then skewered and grilled. Satay is popular in many areas on Asia, originating in Indonesia, but this for this recipe, we’re going to head a little further west and use Thai seasonings and a peanut sauce for this chicken satay recipe. The end result is a rich mix of flavors on the grilled chicken with a bit of kick from the peanut dipping sauce that we serve with the meal. The marinade isn’t too spicy, so if you’d like to make a hotter version of this recipe, just add some hot sauce to the marinade to your taste. What do you think of this recipe? Did you make any modifications to it for your personal tastes? Let us know in the comments below!
- 6 Chicken Tenders (if you don’t have chickend tenders)
- .5 cup(s) Coconut Milk (you can cut a boneless skinless chicken breast into 1″ thick strips instead)
- 2 Tbsp Asian Fish Sauce
- 2 Tbsp Red Curry Paste
- Thai-style Peanut Sauce
- Bamboo Skewers (for dipping)
Combine coconut milk, fish sauce, and red curry paste in a small bowl and whisk until combined.
Add chicken tenders to the bowl and cover each piece of chicken completely with the marinade. Skewer each chicken tender on a bamboo skewer.
Heat your grill to medium heat (350ºF) and cook the chicken tenders over direct heat for about 2-3 minutes per side, until they reach 165ºF. Once chicken is done, remove from grill and let rest.
Serve skewers with peanut sauce for dipping, rice and stir-fried vegetables. Enjoy!