Chicken Satay
The perfect weeknight grilled chicken recipe.
This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
It’s time to upgrade your weeknight grilled chicken. Pick up some red curry paste and you’ll be set for punchy, flavorful meals. The extra paste keeps well in the fridge or freezer.
Keith McBrayer
CREATOR
Ingredients
Marinated chicken
- chicken thighs, boneless, skinless~ 454 g2 parts
- coconut cream~ 200 g1 parts
- red curry paste~ 100 g1/2 part
- curry powdera sprinkle
- salta sprinkle
Peanut sauce
- peanut butter3 parts3 spoonfuls
- water2 parts2 spoonfuls
- sugar1 part1 spoonful
- red curry paste1/2 part1/2 spoonful
- soy sauce1/4 part1/4 spoonful
- vinegar1/4 part1/4 spoonful
Method
Step 1: Marinate the chicken
In a bowl or freezer bag, massage together all chicken ingredients and set in the fridge for a few hours or overnight.
Step 2: Make the sauce
Combine all peanut sauce ingredients until smooth. Taste and adjust as needed.
- This can be done in advance.
Step 3: Assemble the skewers
When you are ready to cook, add a row of marinated chicken cubes to the skewers. Use a paper towel to remove excess marinade.
Step 4: Grill & serve
Preheat a grill or pan to high, then the skewers until they are lightly on each side and the chicken is cooked through.
Serve with the peanut sauce for dipping.
FAQ
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