Grilled Skewered Chicken in a Spicy, Nutty Peanut Dip
Chicken Satay with Peanut Sauce and Spicy Pickles: A Delicious Appetizer
Step up your barbecue game with this mouthwatering Thai-inspired dish! Chicken Satay with Spicy Peanut Sauce might appear exotic, but it's just a tantalizing mix of simple ingredients for the chicken marinade and peanut sauce. Ready for a flavor explosion? Let's get cooking!
Equipment:- 30 (8-inch) wooden skewers (remember to soak them in water for at least 30 minutes to prevent burning on the grill)
Parallel Prep:Marinate the chicken and make the sauce simultaneously for an efficient cooking experience.
Tasty Tips:For maximum flavor, let the chicken marinate for up to 24 hours. The sauce can be made ahead and refrigerated for up to 2 days.
Yield: Approximately 30 skewersDifficulty: A breeze!Total: 1 hour 20 minutes, plus at least 30 minutes marinating time
Ingredients:
Chicken:- 3/4 cup unsweetened coconut milk- 1 tablespoon fish sauce- 1 tablespoon packed light brown sugar- 1 tablespoon Thai red curry paste- 1 1/2 teaspoons kosher salt- 2 pounds boneless, skinless chicken breasts, thighs, or a combination
Peanut Sauce:- 3/4 cup unsweetened coconut milk- 1/4 cup chunky all-natural peanut butter (no salt or sugar added)- 1 tablespoon fish sauce- 1 tablespoon packed light brown sugar- 1 tablespoon Thai red curry paste- 2 teaspoons chile-garlic paste- 1 tablespoon freshly squeezed lime juice
Spicy Pickles (optional):- 1 large cucumber, sliced into thin rounds- 1 small red onion, sliced thinly- 2 medium jalapeños, sliced- 3 cloves garlic, quartered- 1 cup plain white vinegar or apple cider vinegar- 1 cup water- 1 tablespoon salt- 1 ½ tablespoons honey or maple syrup- 1 bay leaf- 1 teaspoon oregano (optional, Mexican oregano recommended)- Freshly ground black pepper
Instructions:
For the chicken:1. Mix the coconut milk, fish sauce, brown sugar, curry paste, and salt in a large bowl.2. Cut the chicken into 1/2-inch-thick pieces, and coat with the marinade. Cover and refrigerate for a minimum of 30 minutes or up to 24 hours. In the meantime, prepare the sauce.
For the peanut sauce:1. Combine the coconut milk, peanut butter, fish sauce, brown sugar, curry paste, chile-garlic paste, and lime juice in a small saucepan. Whisk and simmer over medium heat, stirring occasionally, until evenly combined. Remove from heat and transfer to a small bowl to cool.
To cook the chicken:1. Heat your gas or charcoal grill to medium-high (around 375°F to 425°F).2. Thread the marinated chicken onto soaked skewers and place them on a baking sheet.3. Once the grill is ready, oil the grates and cook the skewers, covered, until grill marks appear on both sides and the chicken is fully cooked (about 6-8 minutes total).4. Transfer cooked skewers to a serving platter and serve with the cooled peanut sauce for dipping.
Optional Spicy Pickles:1. Slice the cucumber, onion, jalapeños, and garlic. Place them in a wide-mouth quart mason jar.2. In a medium saucepan, combine vinegar, water, salt, honey, bay leaf, oregano (if using), and black pepper. Bring to a simmer.3. Pour the hot vinegar mixture over the vegetables in the mason jar, ensuring they are submerged. Allow to cool, then refrigerate. They are ready in about 30 minutes but taste best after a month in the refrigerator. (Recipe inspired by Cookie and Kate’s Spicy Quick-Pickled Vegetables.)
Enjoy the delightful fusion of flavors this dish offers, and impress your guests with your newfound culinary skills!
Prepare marinated skewers of satay chicken by soaking wooden skewers, coating the chicken with a marinade of coconut milk, fish sauce, brown sugar, curry paste, and salt, and cooking on a grill at a temperature of 375°F to 425°F. Serve these savory skewers with a ready-to-serve peanut sauce that is made with coconut milk, peanut butter, fish sauce, brown sugar, curry paste, chile-garlic paste, and lime juice. To complement the meal, consider making spicy pickles by pickling cucumber, onion, jalapeños, and garlic in a vinegar mixture, which can be refrigerated and is best after aging for about a month.
