Chicken Satay with Spicy Peanut Sauce

Chicken Satay

I’d like to say that it’s a deliberately thought-out, painstaking-researched recipe, but it was really just the result of a happy accident – running out of peanut butter. Substituting roasted peanuts makes a world of difference.

The Chicken
2 pounds boneless, skinless chicken thighs
1/4 cup soy sauce
2 tablespoons brown sugar
2 tablespoons fish sauce
Juice of 1 lime (about 2 tablespoons)
2 tablespoons sesame oil
2 tablespoons Sriracha chili Sauce
2 teaspoons cumin
6-8 skewers (if you’re using wooden ones, soak them in water for at least an hour before grilling with them)

Combine the soy, sugar, fish sauce, lime juice, oil, sriracha, and cumin in a small bowl. Stir until the sugar dissolves.

Put the chicken in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

The Peanut Sauce
1 cup dry-roasted peanuts
1 (14-ounce) can coconut milk
2 cloves garlic
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons raw or brown sugar
2 tablespoons fish sauce
Juice of 1 lime (about 2 tablespoons)
1 – 2 tablespoons Thai red curry paste
Sriracha chili Sauce to taste

Put the peanuts and garlic into a food processor and give them a whirl until they turn into fine crumbs. Add the sesame oil and process until they form a thick paste, like a chunky peanut butter. Add the coconut milk and process until it forms a smooth, velvety sauce. Add the soy sauce, sugar, fish sauce, curry paste, lime juice, and Sriracha and whirl to combine.

Stash in the fridge and take it out just before you skewer the chicken to let it warm up a bit.

Chicken Satay

The Cook
Set your grill up for a raised direct cook over high (400°F) heat.

Remove the thighs from the marinade and thread 2 or 3 onto each skewer. Grill chicken about 10 minutes per side, until they hit at least 180°F internal. I like mine closer to 200°F, but in either case you’re looking for some crispy bits on the outside without overcooking the food.

Remove from heat when done and let rest 10 minutes before serving with peanut sauce and Sriracha on the side, and with maybe more peanut sauce drizzled on top, or eaten straight from the bowl with a big spoon.

The Verdict: ★★★★★
The title should really be “Chicken Satay with the BEST FREAKIN’ Spicy Peanut Sauce Ever!” The chicken was very good, but the sauce was outstanding – thick and rich with a strong peanut flavor and a nice, warm depth from the red curry.

The Nutrition:
3 ounces of chicken meat is only about 100 calories and 4 Weight Watchers points. Sriracha is practically free, but the peanut sauce is pure, calorie-laden pleasure.

One year ago – Annoyed Shrimp
Two years ago – Chicken Thighs & Alabama White Barbecue Sauce

4 thoughts on “Chicken Satay with Spicy Peanut Sauce”

  1. Dave, This looks delish! It seems to have a Bahamian flavor to it (using lime, srichacha chili sauce, coconut milk). I’m going to try to make it for my husband this weekend.
    Thanks!

    1. Thanks! The recipe is based on a dish I like at my favorite Thai restaurant, but I can sure see how this combo could come out of the Caribbean too. Funny how different cuisines sometimes use the same ingredients.

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