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Chicken satay

Servings: 6

Ingredients

  • Chicken
  • ⅓ cup full-fat coconut milk
  • 4 cloves garlic minced
  • 1 tablespoon turmeric
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • ½ teaspoon kosher salt
  • 2 pounds boneless skinless chicken tenders
  • 18 metal or bamboo skewers
  • ¼ cup crushed peanuts for serving
  • Peanut Sauce
  • 1 13.5-ounce can full-fat coconut milk
  • 1 to 2 tablespoons Thai red curry paste (add more if you want it spicy)
  • ¾ cup unsweetened creamy peanut butter
  • ½ tablespoon kosher salt
  • ¾ cup sugar
  • 2 tablespoons apple cider or white vinegar

Instructions

  • Make the chicken. In a small bowl combine coconut milk, garlic, turmeric, cilantro, brown sugar, fish sauce, and salt.
  • Pat the chicken dry. Using a mallet or rolling pin, pound the chicken tenders until very thin. Arrange the chicken in a single layer in a baking dish or rimmed baking sheet, then pour the marinade over top. Cover and marinate, refrigerated for 2 hours or up to overnight.
  • Meanwhile, make the peanut sauce. In a small saucepan, add the coconut milk, curry paste, peanut butter, salt, sugar, vinegar, and ½ cup water; whisk to combine. Bring the sauce to a simmer over low heat and cook, whisking, until slightly thickened, about 5 minutes. Remove the saucepan from heat and let sit for 10 minutes before serving. If the sauce gets too thick while cooling, reheat it over low and add a splash or two of water.
  • Preheat the grill on medium. Tightly thread the chicken onto the skewers, dividing evenly. Place the skewers on the grill and cook, undisturbed, 3-5 minutes per side. Transfer to a serving platter.
  • Garnish the chicken with cilantro and peanuts. Serve with the peanut sauce on the side.