Thai Chicken Satay with Spicy Peanut Sauce
Submitted by happyzhangbo
Grilled chicken satay skewers marinated in lime, soy, and fish sauce with a creamy spicy peanut dipping sauce. Ready in under 30 minutes for an easy Thai appetizer or main.
YIELD
4 servingsPREP
10 minCOOK
6 minREADY
26 minThere’s a reason chicken satay vanishes from the plate before anything else at a Thai restaurant.
These skewers are marinated in lime juice, soy sauce, fish sauce, and crushed red pepper, then grilled hot and fast until lightly charred and juicy.
The spicy peanut sauce is whisked together in about two minutes: peanut butter, coconut milk, lime, soy, brown sugar, and more red pepper flakes.
The whole thing clocks in at under 30 minutes, making it just as easy for a Tuesday dinner as it is for a party spread.
Chef Tips
- Skip soaking wooden skewers in water. It doesn’t actually prevent burning. Instead, wrap the exposed ends in foil before they hit the grill.
- Chicken tenders are the shortcut here since they’re already the right shape and size for skewers. No cutting required.
- The peanut sauce thickens as it sits. Thin it with a splash of coconut milk or warm water if you make it ahead.
Ingredients
Directions
To marinate chicken:
Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat.
Let marinate in the refrigerator for 15 minutes.
Preheat grill to high.
To grill chicken and serve:
Thread each chicken tender onto a wooden skewer.
Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side.
Serve warm or chilled with Spicy Peanut Sauce for dipping.
To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling.
(Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)
Spicy peanut sauce:
Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth.
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