Thai Chicken Satay with Spicy Peanut Dipping Sauce
This Thai Chicken Satay features tender, marinated grilled chicken skewers infused with bold, aromatic flavors. Served with a creamy, spicy peanut dipping sauce, this dish is perfect as an appetizer or light meal.
Servings: 6
Calories: 416kcal
Ingredients
For the Spicy Peanut Sauce:
- ½ cup creamy peanut butter
- ¼ cup hot water
- 2 tablespoons Thai red curry paste
- 2 tablespoons palm sugar or light brown sugar
- 2 tablespoons Sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice from 1 lime
- 1 teaspoon finely minced garlic
- ½ teaspoon red pepper flakes
- 2 scallions thinly sliced
- Kosher salt to taste
For the Chicken Satay:
- 1 stalk lemongrass roughly chopped
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon freshly squeezed lime juice from 1 lime
- 1 tablespoon soy sauce
- 2 teaspoons freshly minced garlic about 2 medium cloves
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon Sriracha
- 1 pound skinless boneless chicken breasts, sliced into ½-inch strips lengthwise
- Bamboo skewers soaked in water for 30 minutes
Instructions
Make the Peanut Sauce
- In a medium bowl, whisk together peanut butter and hot water until smooth. Stir in red curry paste, palm sugar, Sriracha, soy sauce, rice vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in the refrigerator for up to two weeks.
Marinate the Chicken
- In a blender or food processor, combine lemongrass, vegetable oil, fish sauce, palm sugar, lime juice, soy sauce, turmeric, garlic, coriander, and Sriracha. Blend on high speed for about 30 seconds until smooth, scraping down the sides as needed.
- Place the chicken strips in a large resealable plastic bag or bowl and pour in the marinade. Refrigerate for 1 to 2 hours, turning occasionally to ensure even marination.
Prepare the Grill
- If using a charcoal grill, light one chimney full of charcoal. When the charcoal is covered with gray ash, pour it out and spread evenly over the coal grate. Set the cooking grate in place, cover, and preheat for 5 minutes. Clean and oil the grilling grate.
Grill the Chicken
- Thread the marinated chicken onto soaked bamboo skewers. Grill for about 3 minutes per side, until browned and cooked through. Transfer to a platter and let rest for 5 minutes.
Serve
- Serve the chicken satay skewers warm with the spicy peanut sauce for dipping. Enjoy!
Notes
Make it ahead: The peanut sauce can be prepared up to two weeks in advance and stored in the fridge. The chicken can be marinated overnight for even more flavor.
Cooking alternative: If you don’t have a grill, cook the skewers on a grill pan over medium-high heat or broil in the oven for similar results.
Serving suggestion: Pair with jasmine rice, cucumber salad, or a side of pickled vegetables for a complete meal.