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Grilled Chicken Satay with Spicy Peanut Sauce

D'Artagnan | Yield: Serves 4-6
This easy recipe for chicken satay is packed with Southeast Asian flavor. A long marinade in coconut milk and 8 different aromatics makes for super tender chicken that’s highly flavored in every bite.
Grilled Chicken Satay with Spicy Peanut Sauce Recipe | D’Artagnan

Ingredients

  • 6 Organic Air-Chilled Chicken Thighs
  • 1½ cup full fat coconut milk, divided use
  • 3 tablespoons neutral oil (we used avocado oil)
  • 3 tablespoons Thai red curry paste, divided use
  • 1 teaspoon Asian fish sauce
  • 2 stalks lemongrass, white part only, finely chopped
  • 1 shallot, thinly sliced + ½ shallot, thinly sliced for garnish (optional)
  • 2 cloves garlic, finely chopped
  • 4 tablespoons brown sugar, divided use
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • ¾ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • 1 teaspoon soy sauce
  • Roasted peanuts, chopped, for garnish
  • English or Persian cucumber, sliced, for garnish (optional)
  • Cilantro, for garnish (optional)

Preparation

  1. Cut the chicken thighs off the bones (reserve bones for another use). Cut chicken meat into about 1½ inch cubes. Set aside.
  2. In a large non-reactive container stir together ½ cup coconut milk, oil, 1 tablespoon of curry paste, and fish sauce. Add lemongrass, shallot, garlic, 2 tablespoons brown sugar, turmeric, coriander, and chili powder; mix well. Add chicken pieces, tossing to coat completely. Marinate at least 4 hours, up to overnight.
  3. At least 2 hours before you’re ready to cook, soak bamboo skewers in water to prevent them catching fire.
  4. Remove chicken from the marinade (discard rest of marinade) and thread onto wet skewers, being mindful not to pack them tight. You want the chicken to cook quickly and evenly – a little space is good.
  5. Preheat a lightly-oiled gas or charcoal grill for high, direct heat cooking.
  6. Meanwhile, make the peanut sauce: In a small saucepan over medium-high heat, stir together peanut butter, 1 cup coconut milk, 2 tablespoons curry paste, rice vinegar, 2 tablespoons brown sugar, and soy sauce. Cook, stirring continuously until mixture just starts to bubble, is fully combined and smooth. Remove from heat. Set aside.
  7. Grill the chicken, turning several times, until cooked through and nicely charred. An instant-read thermometer inserted into the center of a piece of chicken should register 165 degrees F. Rest chicken a few minutes before serving.
  8. Garnish chicken satay with cucumber, shallot, and cilantro, if using. Garnish sauce with chopped peanuts. Serve immediately.

Recipe notes: Use canned coconut milk found in the Asian section of most supermarkets (not coconut milk “beverage”). This recipe also works with our Organic Air-chilled Boneless Skinless Chicken Breasts or our Organic Air-Chilled Chicken Breast Tenderloins (but we like thighs the best).