Thai Chicken Satay with Peanut Sauce
- Ready In:
- bamboo skewer
- 2 lbs boneless skinless chicken thighs
- 1⁄4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoons oil
- 1 tablespoon oil
- 2 teaspoons dried onion flakes
- 3⁄4 cup crunchy peanut butter
- 1⁄2 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons sweet chili sauce
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- To prevent scorching, soak bamboo skewers in cold water for at least 30 minutes.
- Trim off any excess fat and tendons from chicken.
- Slice chicken into strips about 3/4 inch wide and thread onto skewers and place in a shallow glass dish.
- Mix the soy sauce, honey, and oil, and pour over the chicken, making sure all of the chicken is coated with the marinade.
- Cover dish with plastic and refrigerate for at least 2 hours.
- Sauce: Heat oil in a small pan.
- Add onion flakes and cook over a low heat for 15 to 30 seconds.
- Add remaining ingredients, mix well, and cook until heated through.
- Set aside sauce to await the chicken.
- Drain the chicken (save the marinade).
- Cook chicken over a medium to high heat for about 8 minutes on the grill, turning often and brushing with marinade.
- Serve with the peanut sauce while hot.
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RECIPE MADE WITH LOVE BY
"I'm not much of a cook, but I have a long history of avidly adoring the end results of cooking. Before retirement I worked as a crime scene investigator (No, I don't know as much as the stars of CSI apparently do and Yes, I am just as good looking), which means liver is not at the top of my list for dinner. My favorite son, who is an excellent cook, alerted me to this site and I'm finding it fascinating. I enjoy languages. Can't figure out why everyone doesn't learn Esperanto. :) My greatest passion is my 17 year old wife. Well, she was 17 when I met her and 37 years later she still looks the same as far as I am concerned so she must be still 17, right? Next in order are our kids: Two biological, 1 adopted, 4 foster, and one exchange student who either belongs to us or to some people in Japan (personally I think she belongs to us!!) Next passion are the 15 (to date) grandkids. Peeves? Onions!! I loathe, hate, disdain, detest, abhor, and simply dislike 'em. A month off? Visit the kids!! After that? Maybe, just maybe, update my web page."
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I made this for hubby and I for dinner. I followed the recipe exactly. I was not too crazy about the peanut sauce. Neither was he. Something seemed quite off. Maybe it is because we are use to eating mine. It was good, just different. It didn't really taste authentic. Thank you for posting. (Made for "Name That Ingredient" tag)
This is a huge hit at our house! I make this at least once a month now. I have four kids, so skewers don't happen ;) Instead I cube up chicken (sometimes breast, sometimes thighs) and marinate (minus the oil). I then stir fry the cubed chicken. We LOVE the sauce, so I always make lots. I serve with white or brown rice. I steam broccoli, carrots, fresh green beans, whatever looks awesome that day. Then we dip our veggies in the sauce as well! With this sauce, my kids will eat pretty much any veggie I put in front of them.
Made this tonight for dinner with just a few variations! I didn't put any oil in the marinade as I wasn't grilling/skewering my chicken. Let it marinate for about an hour then stir fried the chicken with some veggies. Made brown rice to serve with that and then made the peanut sauce. Only thing I did differently for the peanut sauce was no onion flakes (didnt have any) and I add about another tablespoon more of sweet chili sauce! We mixed the stir fry, rice and peanut sauce together on our plates and my husband and I BOTH loved it (Gotta admit, we were more crazy about the peanut sauce than anything else on our plates..but we are huge lovers of anything with peanut butter!) Thanks for posting this recipe!