Thai Chicken Skewers with Peanut Sauce
I like serving this with chopped peanuts, a quick pickled cucumber salad, and white rice. Tamari is simply gluten-free soy sauce. I use the brand Thai Kitchen for the curry paste, which is gluten-free.
I like serving this with chopped peanuts, a quick pickled cucumber salad, and white rice. Tamari is simply gluten-free soy sauce. I use the brand Thai Kitchen for the curry paste, which is gluten-free.
- 2 garlic cloves minced
- 1/4 cup tamari
- 2 cloves garlic minced
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon coriander
- 1 cup coconut milk
- 1/2 cup coconut milk
- juice of 1 lime
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon turmeric
- 3-4 boneless skinless chicken breasts cut into 1-inch chunks
- 2 tablespoons brown sugar (or coconut sugar)
- 1 tablespoon coconut oil (or cooking oil of choice)
- 1 tablespoon thai red curry paste
- 1 tablespoon packed brown sugar
- 1/3 cup chunky peanut butter
- 1/4 cup peanuts (any kind i used roasted salted), chopped
- 1 teaspoon tamari
- chopped peanuts for serving
- Carbohydrate 54.4999508339694 g
- Cholesterol 0 mg
- Fat 109.968855061172 g
- Fiber 7.24671666125318 g
- Protein 33.6649066782969 g
- Saturated Fat 70.2032354708779 g
- Serving Size 1 1 recipe (585g)
- Sodium 5195.65500496892 mg
- Sugar 47.2532341727162 g
- Trans Fat 6.29212608700054 g
- Calories 1247 calories
Step-by-step
- For the chicken: Whisk all the ingredients for the marinade together. Place the chicken chunks in a bag or swallow dish and pour the marinade over. Stir to combine and refrigerate for at least 2 hours and up to overnight.
- For the peanut sauce: Heat the coconut oil in small saucepan over medium. Add the curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk and bring to a simmer. Whisk in the peanut butter until the mixture is smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.
- When you're ready to cook the chicken, thread the chicken tightly onto metal (or soaked wooden) skewers. Preheat a grill or grill pan over medium-high heat. Oil the grill generously. Grill the chicken for 5 minutes per side until cooked through, about 15 minutes total. Remove the chicken from the grill and remove from the skewers into a bowl. Pour about half the sauce on the chicken and toss to coat. Alternatively you can brush the sauce on the chicken skewers, but I like it best in a bowl with extra sauce. Top with chopped peanuts and scallions if desired. Serve with the extra sauce. Enjoy!
Standard chicken satay often dries out over high heat, but cutting breasts into uniform one-inch chunks keeps the interior moist while surface proteins brown. Marinades containing tamari, citrus juice, and coconut milk penetrate poultry fibers slowly, requiring a minimum two-hour rest for optimal flavor absorption. Threading the meat tightly prevents edges from burning prematurely.
Frying red curry paste, sugar, and minced garlic in oil for precisely one minute releases encapsulated aromatics before the coconut milk dilutes the pan. Whisking peanut butter into the simmering liquid creates an emulsion that thickens as it cools to room temperature. Chunky peanut butter adds necessary bite without requiring extra chopping steps.
Grilling over medium-high heat requires a generously oiled surface to prevent delicate meat proteins from tearing against metal grates. Turning the skewers every five minutes ensures even heat distribution across all four sides. Total cooking time hovers around fifteen minutes for fully cooked poultry.
Tossing the warm grilled meat with half the peanut sauce coats every crevice efficiently. Reserve the remaining sauce for dipping to maintain textural contrast between the crunchy roasted peanuts and the tender poultry.
