thai chicken satay

Thai Chicken Satay marinated overnight and grilled to perfection. Served with an amazing peanut dipping sauce!

Thai Chicken Satay

chicken

coconut milk

garlic (minced)

ginger (minced)

fish sauce

red curry paste

brown sugar

soy sauce

turmeric

cumin

cilantro (chopped)

skewers

cilantro desired)

lime wedges for garnish (if desired)

peanut dipping sauce (recipe below)

peanut butter

lime (juiced)

sesame oil

sriracha

water

*NOTE: Prep time does not include marinating time*

Add all of the ingredients to a large ziploc bag.

Refrigerate for at least 1 hour or overnight.

When you are ready to eat preheat grill to medium high heat.

Thread the chicken pieces onto the skewers.

Place on the grill and cook for 4-5 minutes on each side.

Serve with peanut dipping sauce, lime wedges and extra cilantro for garnish if desired.

Add all of the ingredients to a food processor and pulse until combined. Alternately you can mix in a medium bowl with a whisk until combined. Set aside until ready to serve.

Peanut Dipping Sauce

Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we'd never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.

Thai Chicken Satay with Peanut Sauce

coconut milk ((1 can), full fat)

13-16 bamboo skewers (, 16cm / 6.5" long (Note 1))

tbsp curry powder ((Note 3))

tsp white sugar

tsp red curry paste ((Note 4))

salt

tbsp red curry paste ((Note 4))

(180 grams) natural peanut butter, smooth ((Note 5))

(50 grams) white sugar

tsp dark soy sauce ((Note 6))

tbsp cider vinegar ((Note 7))

(185 milliliters) water

peanuts

Lime wedges ((optional))

Coriander / cilantro leaves

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.

Thread onto skewers - I do 4 to 5 pieces each.

Heat 1.5 tbsp oil in a large non stick pan over medium high heat.

Cook skewers in batches for 3 minutes on each side until golden.

Thai Chicken Satay Skewers:

Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes.

Adjust consistency with water - it should be a pourable but thickish sauce.

Cover with lid and keep warm while cooking skewers.

Thai Peanut Sauce:

Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice to complete the meal!

Serving:

Thai Chicken Satay Recipe | Chicken Recipes | Schwartz

ml (4 fl oz) soy sauce

tbsp Curry Powder Medium

tbsp honey

tsp Garlic Cooking Paste

450 g (1 lb) chicken breasts, sliced

tbsp oil

300 ml (1/2 pint) milk

step 1

Combine the soy sauce, Medium Curry Powder, honey and Easy Garlic in a bowl. Add the chicken and stir well until evenly coated.

step 2

Heat the oil in a large frying pan and fry the chicken for 6-7 minutes, stirring continuously until cooked.

step 3

Add the milk and peanut butter and bring to the boil, stirring until smooth.

step 4

Simmer for 3-4 minutes, until the sauce has thickened.

Recipe video above. Meat on sticks is always a good thing, and Thai Beef Satay is one of the best! In this beef version of Thai Chicken Satay, a secret tenderising satay marinade makes economical steak astonishingly succulent. So good, you can eat it plain – but no one in their right mind would skip the Thai Peanut Sauce!Note: Baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less (because we&#039;re using economical beef).Top tip: Excellent to grill on the BBQ, or even better, over charcoal for a truly authentic Thai experience.Use leftover sauce for Thai Chicken Satay, Gado Gado (Indonesian Salad with Peanut Sauce) or just douse a bowl of plain rice. You can&#039;t go wrong!

Beef Satay with Thai Peanut Sauce

beef

coconut mik (, full fat (I use Ayam, Note 3))

tbsp curry powder ((Note 4))

tsp red curry paste ((Note 5))

tsp baking soda / bi-carb ((tenderiser, Note 6))

tbsp red curry paste ((Note 5))

coconut milk (, full fat (I use Ayam, Note 3))

peanut butter (, smooth (Note 7))

tbsp white sugar

tsp dark soy sauce ((Note 8))

tsp salt

tbsp cider vinegar ((Note 9))

tbsp vegetable oil (,

tbsp peanuts (, finely chopped)

If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water so they don&#039;t burn.

Mix together the beef and Marinade in a bowl. Cover with cling wrap and marinate overnight (do not reduce marinating time else the beef may not tenderise enough).

Thread onto skewers - I do 4 pieces each.

Cook 10 minutes (yes, well done!): Cook skewers in batches for 2 to 2 1/2 minutes on all 4 sides until deep golden (total of 8 to 10 minutes) and fully cooked through. (Note: baking soda tenderised beef needs to be thoroughly cooked to be tender. The beef is still a bit chewy if it&#039;s medium or less.)

Rest: Transfer skewers to plate and rest for 3 minutes before serving with Peanut Sauce.

Thai Beef Satay Skewers:

Place all Peanut Sauce ingredients in a small saucepan over medium low heat.

Stir to combine then simmer, stirring every now and then, for 5 minutes. Adjust consistency with water - it should be a pourable but thickish sauce.

Remove from stove, cover with lid and keep warm while cooking skewers.

Pour sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.

Serve with sauce on the side for dipping. Add a side of Jasmine Rice or Thai Fried Rice  or Pineapple Fried Rice to complete the meal!

Thai Chicken Satay air fryer recipe is SO GOOD and Paleo, Keto, Whole30. The chicken is drenched in satay marinade, you’ll be astonished how delicious it is!

Thai Chicken Satay Recipe (Paleo, Keto, Whole30)

1.5-2 lbs chicken thighs

turmeric powder

coriander powder

0.5 tsp white pepper

cumin powder

tbsp dairy-free coffee creamer (or melted coconut cream)

tsp fish sauce

tbsp coconut aminos (or 1 tbsp low sodium/gluten-free tamari)

tsp grated ginger

tbsp hot sauce (I use Frank’s original hot sauce)

Avocado oil cooking spray (for the air fryer basket)

Marinate

In a large mixing bowl, marinate the chicken thighs with ingredients from turmeric to hot sauce. Gently mix well and cover the bowl. Store in the fridge for at least 30 minutes or up to 1 day before cooking.

If Air Fry

To air fry, lightly spray the fryer basket with avocado oil. Slightly drip off the marinade and place the chicken thighs into the basket in one layer with some space between each piece. Please do not over crowd the basket. I cook mine in two batches.

Cook time

Air fry at 370F (188C) for 15 minutes on the first side and 8-10 minutes the second side or until the chicken is cooked through. Please note that cook time varies, depending on the type of air fryer.

If Pan Fry

To pan fry (stovetop), add 1 tbsp avocado oil to a well-heated skillet. Pan fry 6 minutes the first side and 5-6 minutes the second side over medium heat or until the chicken is cooked through.

To Serve

Serve hot or at room temperature. The chicken is very tender and flavorful and you don’t need a dipping sauce however if you like to kick the flavor over the top, try my Paleo Thai “Peanut” sauce.  Serve it over a big bowl of salad greens or Keto garlic fried rice!

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Grilled Chicken Satay with Spicy Peanut Sauce

Asian fish sauce

cilantro

tsp kosher salt

black pepper (to taste)

-1/4 pounds thin sliced boneless (skinless chicken cutlets)

Bamboo skewers (soaked in cold water)

lime wedges (for garnish)

tbsp chopped cilantro (for garnish)

peanuts (for garnish (optional))

chicken broth

soy sauce (Tamari for gluten-free)

tsp honey

tsp Sriracha chili sauce

tsp ginger

In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.

Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.

Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Chicken satay is an easy grilled chicken recipe that&#39;s perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

Chicken Satay

chicken breasts

soy sauce (or tamari for gluten free)

fish sauce (or additional 1/2 tablespoon soy sauce)

lime juice (from 2 small, juicy limes)

honey

Sriracha sauce

ginger

fish sauce (or additional 2 teaspoons soy sauce)

lime juice (from about 1 small lime)

Chopped fresh cilantro (chopped unsalted roasted peanuts, and lime wedges,

In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.

Simmer

Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.

Grill

When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.

Serve

Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

https://content.jwplatform.com/videos/CnXXB7C2.mp4

Tender chicken satay skewers in a mouthwatering Asian marinade. Grilled to perfection and served alongside a super flavorful peanut sauce for dipping.

Chicken Satay Skewers with Spicy Peanut Sauce marries delicious, grilled chicken breasts marinated in coconut milk, curry, honey, and soy sauce with a finger-licking-good, slightly spicy peanut sauce for dipping.

Chicken Satay Skewers with Spicy Peanut Sauce

unsweetened coconut milk (reserve remaining coconut milk

yellow curry powder

red curry paste (OR additional 1T yellow curry power)

sriracha sauce (or 1-2 teaspoons crushed red pepper flakes)

fish sauce (or 1T extra soy sauce)

juice of 1 lime

In a medium bowl whisk together all marinade ingredients.

Add chicken, toss to coat. Cover and chill for 1 hour.

While chicken is marinating, prepare the peanut sauce by combining all ingredients and stirring well. Set aside.

Skewer the chicken and grill over medium heat for 6-8 minutes, turning throughout to ensure even cooking OR bake on a sheet pan at 375 degrees for 15-18 minutes until cooked through.

Serve warm with peanut sauce for dipping. Enjoy!

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