Ever since we went on our trip to Thailand, I have been craving flavors that remind me of our travels. These satay skewers turned out delicious with just a touch of heat that even I could handle. But, and this is important, do not, I repeat, do not rush the marinade process. The full 24 hours are needed to let all the flavors soak in. It’s a long time to wait but it’s worth the reward, trust me! The peanut sauce is a necessary accompaniment and while it does make a big batch, it also goes very well tossed on noodles, as a dip for spring rolls or even brushed on salmon before baking!
For the skewers:
- 1 lb chicken breast, boneless, skinless, cut into thick strips (about 12 strips)
- 3 tablespoons of canned coconut milk (whisked so the cream sets back in)
- 2 tablespoons of soy sauce
- 1/2 tablespoon of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of honey
- 1 tablespoon of siracha
- 2 teaspoons of fresh grated ginger
- 2 minced garlic cloves
- 1 teaspoon of ground ginger
- 1 tsp of curry powder
- 1/2 tsp turmeric
- a couple cracks of pink salt and peppercorn
- 12 wooden skewers, soaked for an hour before cooking
For the dip:
- 1/2 cup smooth all natural peanut butter mixed up with the oil
- 1/4 cup warm water
- 1/4 cup soy sauce
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of honey
- 2 tablespoon of garlic chili sauce
- 1/4 teaspoon of grated ginger
- chopped peanuts to top (optional)
1. First, in a large freezer bag, place the chicken and all ingredients for the chicken. Remove all the air, seal really well, and then just squish and toss gently until everything is mixed extra well. Squish all the combined mixture to the bottom of the bag and then roll up bag so that it is just the mixture and no air. Place in fridge for 24 hours, you can take it out a time or two to squish/mix it up a bit but you don’t have to.
2. Make your dipping sauce by mixing everything for the sauce together well except for the chopped peanuts. This will thicken with refrigeration but if you do not have the time, it can be served right away. Garnish with chopped peanuts before serving. If you find it to thick you can add more water, just drizzle it in a teaspoon at a time.
3. After the marinating period is done, thread the chicken strips length wise onto the skewers that you have soaked for at least an hour and cook on an hot oiled grill until cooked through (min 165°f). You could also do these in the oven on a pan lined with parchement paper at 400 for approximately 18 minutes, flipping once.
Enjoy and as always feel free to let me know how they turn out!
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