Ingredients
Scale
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup coconut milk
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 tbsp brown sugar
- 1/4 cup peanut butter (creamy or crunchy)
- 2 tbsp soy sauce (low-sodium)
- 2 tbsp lime juice (freshly squeezed)
- 1/2 tsp red chili flakes
- 8 wooden skewers (soaked in water)
Instructions
- In a mixing bowl, whisk together coconut milk, ginger, garlic, brown sugar, soy sauce, lime juice, and red chili flakes to create the marinade.
- Add chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for a minimum of 30 minutes; overnight is recommended for enhanced flavor.
- While the chicken marinates, soak wooden skewers in water for at least 20 minutes to prevent burning.
- Preheat your grill over medium-high heat and lightly oil the grates.
- Thread marinated chicken onto the soaked skewers evenly spaced apart.
- Grill each skewer for about 4-5 minutes on each side until browned and cooked through.
- For the peanut sauce, mix peanut butter with some remaining marinade (boil first) or water until smooth and adjust thickness as desired.
- Serve the grilled chicken satay with the peanut sauce on the side.
Notes
- Marinate chicken overnight for deeper flavors.
- Experiment by adding tofu or shrimp for variety.
- Incorporate fresh herbs to enhance flavor further.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer (approximately 70g)
- Calories: 190
- Sugar: 3g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 50mg