Thai Coconut Chicken Satay Skewers
Tender Thai chicken satay skewers marinated with lemongrass, lime, tamarind, garlic, and warm spices, grilled until lightly charred and served with a rich coconut peanut sauce.
Equipment
- Barbecue grill
- Large mixing bowl
- Measuring spoons
- Saucepan
- Skewers
- Whisk
Ingredients
For the Chicken Satay
- 907 g chicken breasts skinless and cut into strips
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 teaspoons tamarind paste
- 1 stalk lemongrass finely chopped
- 2 cloves garlic crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon fresh lime juice
- 1 teaspoon muscovado sugar
- ½ teaspoon chilli powder
For the Coconut Peanut Sauce
Instructions
- Combine the vegetable oil, soy sauce, tamarind paste, lemongrass, garlic, cumin, coriander, lime juice, muscovado sugar, and chilli powder in a large mixing bowl. Add the chicken strips and toss thoroughly until evenly coated. Cover and refrigerate for 60 minutes.
- While the chicken marinates, combine the peanut butter, chopped peanuts, coconut milk, red Thai curry paste, fish sauce, tomato paste, and brown sugar in a saucepan. Cook over medium-low heat, stirring regularly, until smooth and gently thickened. Reduce the heat to very low and keep warm.
- Preheat the barbecue grill to medium-high heat and lightly oil the grate. Thread the marinated chicken strips onto skewers. Grill for 3 to 5 minutes per side, turning once, until lightly charred and completely cooked through.
- Serve the chicken skewers immediately with the warm coconut peanut sauce alongside for dipping or spooned over the chicken.
Notes & Wine Advice
Serving Suggestions
Serve the chicken satay hot with the coconut peanut sauce on the side. Steamed jasmine rice, cucumber salad or grilled vegetables make excellent accompaniments. For a larger barbecue meal, explore our Barbecue recipes or serve the skewers as an Appetizer.Recipe Notes
Cut the chicken into strips of similar thickness so they cook evenly. Finely chop the lemongrass to prevent tough pieces in the marinade. Do not use marinade that has been in contact with raw chicken as a serving sauce.Variations
For a hotter satay, increase the chilli powder or add a little extra red Thai curry paste to the peanut sauce. Chicken thighs can replace chicken breasts for a juicier result. The skewers can also be cooked on a grill pan when outdoor grilling is not possible.Storage
Store cooked chicken satay and peanut sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken thoroughly before serving and gently warm the peanut sauce over low heat. The uncooked chicken should not be stored in the marinade for longer than 24 hours.Wine Advice
A gently off-dry Riesling is an excellent match for the lime, chilli, lemongrass and creamy peanut sauce. Its freshness balances the richness of the coconut milk while a touch of sweetness softens the spicy flavours. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 390 gr | Calories: 690 kcal | koolhydraten: 18 g | Eiwitten: 59 g | Vet: 44 g | Verzadigd vet: 22 g | Natrium: 1250 mg | Suiker: 8 g