Chicken Satay
HB-17705 · Hand-built original · Asian American
Juicy chicken satay marinated in coconut milk, soy, turmeric and curry spices, grilled until caramelised at the edges and served with a savoury peanut sauce.
Asian AmericanAppetizer, Dinner, Main Course, Side Dish3 hr 30 minServes 4539 kcalEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:4quantities adjust to match
Ingredients
- 2 pounds chicken thighs
- ½ cup coconut milk
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon minced ginger
- 3 garlic cloves, chopped
- 1 tablespoon turmeric
- 1 teaspoon curry powder
- juice of one lime
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup peanuts, chopped
- chopped peanuts and cilantro, for garnish
- homemade peanut sauce
Method
- Cut the chicken thighs into even pieces and set them aside.
- Whisk the coconut milk, soy sauce, brown sugar, ginger, garlic, turmeric, curry powder, lime juice, salt and pepper together in a medium bowl, then stir in the chopped peanuts.
- Add the chicken pieces to the marinade and leave them for 3 hours or overnight in the refrigerator.
- Thread the marinated chicken onto skewers.
- Grill the skewers for 8 to 10 minutes, turning once, until the chicken reaches 165°F and is no longer pink inside.
- Garnish with chopped cilantro and peanuts and serve with the peanut sauce.
Prep: 10 min · Cook: 20 min · Total: 210 min
Nutrition (per serving, where published)
539 kcalCalories
46.9 gProtein
22.7 gCarbs
29.1 gFat
9.8 gSaturates
3.1 gFibre
14.6 gSugars
1109 mgSodium
208 mgCholesterol
939 mgPotassium
52 mgCalcium
4.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data