Chicken Satay with Peanut Sauce

Total Time:
2 hr 40 min
30 min
2 hr
10 min

20 skewers

  • Chicken:
  • 2 pounds chicken tenders
  • 1 cup yogurt
  • 1 tablespoon curry powder
  • 4 dashes hot sauce, or to taste
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 -inch piece fresh ginger, minced
  • Kosher salt
  • Peanut Sauce:
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 -inch piece fresh ginger, minced
  • 1/2 cup smooth peanut butter
  • 1/2 cup coconut milk
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1/2 teaspoon hot chili oil
  • Juice of 2 limes
  • Kosher salt
  • 1/2 cup hot water
  • 1/2 cup chopped fresh cilantro, for garnish
  • Special equipment: 20 wooden skewers

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.

  • Meanwhile, soak the wooden skewers in water.

  • When ready to cook the chicken, heat a grill pan over medium heat.

  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.

  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

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