Grilled Thai Satay Chicken
Chicken needs to marinate for 30 minutes
Chicken needs to marinate for 30 minutes
- 1/4 cup honey
- 2 tablespoons thai red curry paste
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 2 tablespoons low sodium soy sauce
- 1 tablespoon thai red curry paste
- 1/4 cup low sodium soy sauce
- 1/2 cup canned unsweetened coconut milk
- 2 pounds chicken ((i used a mix of breast and thighs))
- quinoa or rice for serving
- fresh cilantro or thai basil for serving
- limes mango, peanuts and chili peppers for serving
- 2 cups canned unsweetened coconut milk
- 2 teaspoons tamarind
- juice of lime
- Carbohydrate 85.5197000777982 g
- Cholesterol 0 mg
- Fat 177.099700047934 g
- Fiber 7.90775001666153 g
- Protein 50.6157250504996 g
- Saturated Fat 118.424230009771 g
- Serving Size 1 1 recipe (1796g)
- Sodium 7567.90501782101 mg
- Sugar 77.6119500611367 g
- Trans Fat 10.0661900024465 g
- Calories 1986 calories
Step-by-step
- Whisk together the coconut milk, soy sauce, Thai red curry paste, and honey, in a small bowl. Remove 1/4 cup of the marinade and reserve for cooking. Add the chicken to a large ziplock bag and pour the remaining marinade over the chicken. Let sit for 30 minutes or up to overnight in the fridge.
- Meanwhile, make the peanut sauce. In a small sauce pan, combine all the ingredients and set over medium low heat, cook stirring often until the sauce is smooth and drizzle-able. Stir in the lime juice. If the sauce seems thick, add water to thin. Keep sauce warm.
- Preheat an outdoor grill or grill pan to medium heat. Oil the grates.
- Add the chicken and grill for 5-8 minutes per side, brushing the chicken with the reserved coconut milk mixture until the chicken is cooked through. Remove from the grill and arrange on a serving plate. Drizzle the peanut sauce over the chicken.
- Serve the chicken over top of a bed of quinoa or rice with fresh mango, limes, and cilantro. Enjoy!
A Weeknight Escape: Grilled Thai Satay Chicken
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I crave meals that are both delicious and quick, and this Grilled Thai Satay Chicken recipe has become my absolute lifesaver. It's exotic enough to feel like a special occasion, yet simple enough to whip up on a Tuesday night.
The beauty of this dish lies in its preparation. The chicken marinates beautifully, allowing the flavors to meld and deepen. I often prepare the marinade in the morning, ensuring the chicken is ready to go when I get home. While the chicken marinates, I can tackle other tasks, eliminating the last-minute dinner rush. The grilling itself is a breeze; a quick sear on each side, and the chicken is perfectly cooked, tender, and bursting with flavor.
The peanut sauce is the star of the show, adding a creamy, nutty richness that balances the savory and slightly sweet notes of the marinated chicken. I love the vibrant colors—the deep reddish-brown of the grilled chicken against the bright green cilantro and sunshine-yellow mango. It's a feast for the eyes as well as the palate. This is not just a meal; it’s an experience.
Beyond the Weeknight: This recipe is incredibly versatile. It's perfect for a casual weeknight dinner, yet elegant enough for a weekend gathering with friends. I've even been known to pack it for lunch—the flavors hold up beautifully, and it's a satisfying and refreshing alternative to the usual sandwich. You could easily double the recipe for a larger crowd. The peanut sauce keeps well, so make extra and use it as a dipping sauce for other dishes.
Tips and Variations:
- Marinade Magic: Don't be afraid to experiment with the marinade. Adding a touch of ginger or garlic will elevate the flavor profile even further. If you're short on time, a 30-minute marinade is sufficient, but longer marinating times will intensify the flavors.
- Peanut Sauce Perfection: The peanut sauce can be adjusted to your liking. If you prefer a thinner sauce, add a tablespoon or two of water or coconut milk. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Serving Suggestions: While I usually serve the chicken over quinoa or rice, it’s also delicious served with steamed vegetables or a fresh salad. The possibilities are endless!
- Leftovers? The grilled chicken and peanut sauce make fantastic additions to salads, rice bowls, or even wraps the next day. Nothing beats using leftover goodness creatively to get more meals out of each cooking session.
- Make it a Party: When I am having friends over, I often turn this into a fun interactive meal. I prepare all the ingredients and let my guests assemble their own bowls, choosing from various toppings such as crushed peanuts, chopped cilantro, shredded carrots, and toasted sesame seeds.
This Grilled Thai Satay Chicken recipe is more than just a meal; it's a testament to the power of simple, flavorful cooking. It's a dish that brings joy to my family and friends, and it's a reminder that even on the busiest of days, there's always time to create something delicious and memorable.
So, grab your apron, fire up the grill, and experience the magic of this flavor-packed dish. It's a weeknight escape you won't regret!
