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This Thai-inspired chicken satay brings authentic Asian flavors right to your dinner table with tender chicken pieces marinated in a rich peanut sauce and served with an additional dipping sauce that's simply irresistible. My family requests these skewers at least twice a month, and they disappear faster than I can arrange them on the serving platter.
I first made these skewers for a dinner party where I wanted something special yet approachable. The combination of peanut butter, coconut milk and aromatics created such an authentic flavor that my guests thought I had ordered takeout from our favorite Thai restaurant.
Ingredients
- Creamy peanut butter: Forms the rich base of our marinade and sauce giving authentic satay flavor
- Coconut milk: Adds creaminess and authentic Thai flavor profile; use full fat for best results
- Spring onions: Provide a milder onion flavor than regular onions; perfect for this dish
- Fresh garlic and ginger: Create the aromatic foundation essential for authentic Asian flavor
- Serrano chilies: Add customizable heat; choose more or less depending on your spice preference
- Curry powder: Cumin and turmeric create the complex spice profile that makes satay distinctive
- Soy sauce: Contributes the savory umami element that balances the sweetness
- Fresh lime juice: Brightens all the flavors with necessary acidity
- Boneless skinless chicken thighs: Stay juicy and tender even with high heat cooking
- Peanuts: Add essential crunch and visual appeal to the finished sauce
Step-by-Step Instructions
- Prepare the marinade:
- Process all marinade ingredients in food processor until completely smooth. The mixture should have a pourable but thick consistency similar to heavy cream. Be sure to scrape down the sides of the processor bowl at least once during blending to incorporate all ingredients evenly.
- Marinate the chicken:
- Divide the marinade mixture in half reserving one portion for the sauce. Pour remaining marinade over diced chicken thighs in a glass container or zipper bag ensuring all pieces are well coated. Refrigerate for at least 2 hours though overnight produces the most flavorful results.
- Prepare for baking:
- Preheat your oven to 425°F and line a baking tray with parchment paper. This high temperature will help achieve caramelization on the edges of the chicken pieces creating that authentic satay texture.
- Skewer the chicken:
- Thread marinated chicken pieces onto bamboo skewers leaving small spaces between pieces to ensure even cooking. Position skewers so the ends rest on the edges of your baking tray allowing the chicken to be suspended which promotes even cooking on all sides.
- Bake to perfection:
- Bake chicken skewers for 15 to 20 minutes until the edges develop a slight char and the center reaches 165°F. The suspended cooking method allows hot air to circulate around each piece creating more surface area for browning.
- Toast the peanuts:
- While skewers are cooking toast chopped peanuts in a dry pan over medium low heat stirring constantly to prevent burning. The peanuts should turn golden brown and become fragrant after about 2 to 3 minutes.
- Prepare the sauce:
- Add reserved marinade and additional coconut milk to the toasted peanuts. Cook the mixture for 5 to 10 minutes stirring frequently until it thickens considerably and becomes intensely aromatic. The sauce should coat the back of a spoon when done.
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The fresh ginger in this recipe is absolutely non negotiable in my kitchen. I once tried to substitute powdered ginger when I ran out of fresh and the difference was immediately noticeable. The bright zingy quality that only fresh ginger provides is what makes this satay taste authentically Thai.
Make Ahead Options
This chicken satay is perfect for meal prep enthusiasts. You can prepare the marinade up to three days before using and store it in an airtight container in the refrigerator. Alternatively marinate the chicken overnight for an intensely flavorful result ready to cook the next day. The finished satay skewers keep well in the refrigerator for up to three days making excellent leftovers for quick lunches or dinners.
Serving Suggestions
While these satay skewers make an impressive appetizer they also shine as a main course. Serve them alongside coconut rice and a simple cucumber salad for a complete Thai inspired meal. For entertaining arrange the skewers on a platter with the dipping sauce in a small bowl garnished with additional chopped peanuts and cilantro. Fresh lime wedges on the side allow guests to add an extra squeeze of brightness if desired.
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Ingredient Substitutions
If peanut allergies are a concern sunflower seed butter makes an excellent substitute in the marinade and sauce. For a lighter version you can use chicken breast instead of thighs but reduce the cooking time by about 5 minutes to prevent dryness. Coconut cream can replace coconut milk for an even richer sauce though you may need to thin it slightly with water. For a less spicy version replace the serrano chilies with milder bell peppers or just use a single chili with seeds removed.
Frequently Asked Questions
- → Can I grill these chicken skewers instead of baking them?
Yes, these satay skewers work excellently on the grill. Preheat your grill to medium-high heat and cook for about 3-4 minutes per side until the chicken reaches an internal temperature of 165°F (74°C). Grilling adds a nice smoky flavor that complements the marinade.
- → How long should I soak the bamboo skewers before using them?
Soak bamboo skewers in water for at least 30 minutes before threading the chicken to prevent them from burning during baking. For best results, you can soak them while the chicken marinates.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be substituted for thighs. However, be careful not to overcook as breast meat tends to dry out more quickly. Reduce the cooking time by about 3-5 minutes and check for doneness with a meat thermometer (165°F/74°C).
- → How spicy is this dish?
With two Serrano chilies, this dish has a moderate heat level. You can adjust the spiciness by reducing the amount of chilies or removing the seeds. For a milder version, substitute with milder peppers like jalapeños or omit them entirely.
- → Can I make this dish ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. The sauce can also be prepared ahead and reheated before serving. For best results, cook the skewers shortly before serving to maintain their juiciness.
- → Is there a substitute for coconut milk?
For a coconut milk substitute, you can use unsweetened almond milk mixed with a tablespoon of coconut extract per cup. Heavy cream can also work in the sauce, though it will change the flavor profile slightly.