Chicken Satay with Thai Peanut Dipping Sauce
Tender grilled chicken, infused with authentic Thai spices, paired with a luscious peanut sauce. A delightful blend of flavors that's easy to prepare, perfect for any occasion!
Recipe - Welcome
Chicken Satay with Thai Peanut Dipping Sauce
Prep Time60 Minutes
Servings4
Cook Time4 Minutes
Ingredients
2 large chicken breasts
1 cup canned coconut milk (unsweetened), divided
3 Tbs soy sauce, divided
3 Tbs rice wine vinegar, divided
2 Tbs Sriracha sauce, divided
2 Tbs freshly chopped cilantro, divided (plus more for garnish
1 tsp garlic powder
1/2 tsp salt
1/2 cup creamy peanut butter
2 limes, divided (plus more for garnish)
2 Tbs hot water
1 tsp sesame oil
skewers, for grilling
2 Tbs unsalted roasted peanuts, chopped
Directions
- Cut chicken into 1/2-inch thick strips. Place in a large zip-top bag. Add 1/2 cup of coconut milk, 1 tablespoon of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of Sriracha and 1 tablespoon of cilantro. Add garlic powder and salt. Seal the bag, and shake to coat the chicken. Marinate for 3 to 6 hours.
- For the sauce: In a food processor, combine the remaining coconut milk, soy sauce, vinegar, Sriracha, cilantro, peanut butter, juice from 1 lime, hot water and sesame oil. Pulse to combine until smooth. Add more water for a thinner consistency. Refrigerate until ready to serve.
- Heat a grill to high. Thread the chicken onto skewers. Grill for 5 to 7 minutes per side or until chicken is cooked through. Squeeze lime juice over the chicken while cooking. Transfer to a serving platter. Drizzle a small amount of peanut sauce over the chicken. Add the chopped peanuts. Garnish the platter with lime wedges and additional cilantro.
Nutritional Information
Per Serving (2 oz): Calories: 450, Fat: 36 g (17 g Saturated Fat), Cholesterol: 35 mg, Sodium: 1,440 mg, Carbohydrates: 18 g, Fiber: 5 g, Protein: 22 g.
60 minutes
Prep Time
4 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Brookshire's Authentic Soy Sauce - 10 Fluid ounce
$2.48 was $2.68$0.25/fl oz
Not Available
Huy Fong Chili Sauce, Hot, Sriracha - 17 Ounce
$5.48$0.32/oz
Fresh Cilantro - 1 Each
$0.58
Brookshire's Garlic Powder - 2.6 Ounce
$3.48$1.34/oz
Not Available
Brookshire's Creamy Peanut Butter - 16 Ounce
$2.78$0.17/oz
Fresh Lime - 1 Each
$0.78
Not Available
Ty Ling Sesame Oil, Pure - 6.2 Fluid ounce
$4.98$0.80/fl oz
Not Available
Brookshire's Dry Roasted Unsalted Peanuts - 16 Ounce
$3.48 was $4.28$0.22/oz
Nutritional Information
Per Serving (2 oz): Calories: 450, Fat: 36 g (17 g Saturated Fat), Cholesterol: 35 mg, Sodium: 1,440 mg, Carbohydrates: 18 g, Fiber: 5 g, Protein: 22 g.
Directions
- Cut chicken into 1/2-inch thick strips. Place in a large zip-top bag. Add 1/2 cup of coconut milk, 1 tablespoon of soy sauce, 1 tablespoon of rice wine vinegar, 1 tablespoon of Sriracha and 1 tablespoon of cilantro. Add garlic powder and salt. Seal the bag, and shake to coat the chicken. Marinate for 3 to 6 hours.
- For the sauce: In a food processor, combine the remaining coconut milk, soy sauce, vinegar, Sriracha, cilantro, peanut butter, juice from 1 lime, hot water and sesame oil. Pulse to combine until smooth. Add more water for a thinner consistency. Refrigerate until ready to serve.
- Heat a grill to high. Thread the chicken onto skewers. Grill for 5 to 7 minutes per side or until chicken is cooked through. Squeeze lime juice over the chicken while cooking. Transfer to a serving platter. Drizzle a small amount of peanut sauce over the chicken. Add the chopped peanuts. Garnish the platter with lime wedges and additional cilantro.