Chicken Satay
These grilled chicken skewers are marinated in a perfectly balanced mix of soy, sugar, and spice, then paired with a rich, sweet peanut sauce flecked with fiery Thai chile. Juicy chicken thighs and a bright squeeze of lime make every bite burst with bold, harmonious flavor. Best enjoyed with an ice-cold Coca-Cola to cool the heat and complete the moment.
Instructions
- 1
Make the chicken: Stir together the brown sugar, soy sauce, coriander, turmeric, and white pepper in a medium bowl. Place the chicken in the marinade, and stir well to evenly coat. Refrigerate, covered, for at least 4 hours or up to 8 hours.
- 2
Soak 6 bamboo skewers in water for 30 minutes.
- 3
Skewer the chicken evenly among the 6 skewers. Set aside.
- 4
Make the peanut sauce: Place the peanut butter, brown sugar, fish sauce, garlic, lime juice, and Thai chile in a small bowl. Whisk until smooth. Thin to your desired consistency with hot water. Set aside until needed.
- 5
Preheat the grill to medium-high heat (around 400°F). Brush the grill with oil. Add the skewers, and cook, uncovered, until the chicken is golden and cooked through (registers 165°F on a thermometer), about 12 minutes, turning skewers every 3–4 minutes.
- 6
Serve the skewers with lime wedges and the peanut sauce on the side, as well as the papaya salad.
- 7
Enjoy!
Recipe from tasty.co
Comments
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Ingredients (15)
- •¼ cup packed brown sugar
- •3 tablespoons soy sauce
- •¾ teaspoon ground coriander
- •¾ teaspoon ground turmeric
- •¼ teaspoon ground white pepper
- •2 lb boneless, skinless chicken thighs, cut into 1-inch cubes
- •Lime wedge, for serving
- •¼ cup plus 2 tablespoons creamy peanut butter
- •2 tablespoons plus 1 teaspoon packed brown sugar
- •1 tablespoon fish sauce
- •1 small garlic clove, grated
- •1 lime, juiced
- •1 small fresh red or green Thai chile, sliced into thin rounds
- •hot water, as needed
- •Papaya salad, for serving (as a side)