Chicken Satay with Peanut Dipping Sauce


Chicken Satay with Peanut Dipping Sauce

Servings 8 skewers



  • pound boneless/skinless chicken thighs or breast, cut into cubes
  • ¼ cup full-fat coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon white granulated sugar
  • 2 teaspoons red curry paste
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • bamboo skewers
  • 1/4 cup crushed peanuts, for serving
  • handful fresh chopped cilantro, for serving
  • 1 lime (cut in wedges), for serving


  • 12 ounces coconut milk
  • 2 tablespoons red curry paste
  • 3/4 cup natural creamy peanut butter
  • 1/4 cup white granulated sugar
  • 2 teaspoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/2 cup water, plus more if needed
  • 1 teaspoon salt



    Soak skewers in water 30 minutes and up to 2 hours before cooking.

      In a medium bowl whisk together coconut milk, curry powder, sugar, red curry paste, garlic powder and salt.

        Place chicken and marinade in a large resealable bag or glass baking dish and refrigerate for 30 minutes or until ready to use.

          Thread chicken onto skewers, 4 to 5 pieces each.

            Heat ½ tablespoon oil in a large non-stick pan over medium high heat. Or you may skip this step all-together and cook chicken skewers on the grill!

              Cook skewers in batches for 4 minutes per side or until internal temperature reaches 165 degrees F. Serve right away with peanut dipping sauce; garnish with crushed peanuts, fresh cilantro and lime wedges. Enjoy!

              • PEANUT SAUCE:
              • In a small saucepan over medium heat, add all ingredients except the water. Whisk until smooth; add 1/2 cup water (or a little more depending on your preference) and continue to cook about 4-5 minutes; stirring to make sure sauce does not burn. Remove from heat and set aside until ready to use.