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Cut the boneless, skinless chicken thighs into roughly 2 inch pieces and place them in a large bowl or zip top bag.
Add the soy sauce, coconut milk, brown sugar, grated garlic, turmeric, ginger powder, salt, coriander and crushed red pepper to a bowl. Stir well to combine. Add the marinade to the chicken and toss well until coated. If you’re using a zip top bag, seal it well, then massage thechicken a little bit to coat it with the marinade.
Cover the bowl with plastic wrap or place the bag on a pan or plate just in case it leaks. Refrigerate the chicken at least 2 hours, to overnight.
Add all of the peanut sauce ingredients to a small blender (like a Nutribullet), or use a blender. Blend until all of the ingredients are combined and the sauce is smooth. Transfer the sauce to a serving bowl or container until ready to serve.
Place the bamboo skewers on a sheet pan or shallow baking dish and cover with water. Soak the skewers for 30 minutes to an hour.
Remove the bamboo skewers from the water. Thread 4-5 chicken pieces onto each skewer. Set on a pan or plate and repeat with the remaining chicken. Discard any remaining marinade.
Spray the barbecue grates with the grill spray to prevent sticking. Grill the chicken satay on moderate heat, turning occasionally until they are browned and completely cooked through (about 15 minutes). The internal temperature of the chicken should be at least 165°F at its thickest piece.
Serve the chicken satay with the peanut sauce.