Chicken Satay
This recipe captures the essence of Southeast Asian flavors with tender strips of chicken marinated in a luscious blend of coconut milk, fish sauce, brown sugar, and fragrant curry powder. The chicken skewers are then grilled to perfection, resulting in a delightful harmony of savory and slightly sweet notes. Accompanied by a velvety peanut sauce for dipping, this dish is a delightful treat for your taste buds. Enjoy the vibrant and aromatic experience these chicken skewers bring to your table!
— Constant Cookbook
Ingredients
- 1 1/2 lb. boneless, skinless chicken thighs
- 1/2 cup coconut milk
- 1/4 cup fish sauce
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. chopped fresh cilantro
- 1 Tbs. Madras curry powder
- 1 Tbs. canola oil
- Peanut sauce for serving
Instructions
- Cut the chicken into strips 4 inches long by 1/2 inch wide. In a large bowl, stir together the coconut milk, fish sauce, brown sugar, cilantro and curry powder. Add the chicken and stir until evenly coated. Cover and refrigerate for at least 1 hour or up to overnight.
- Preheat an indoor electric grill to medium-high heat according to the manufacturers instructions.
- Remove the chicken from the marinade and discard the marinade. Using 12 to 15 wooden skewers, each 9 inches long, thread 2 to 3 pieces of chicken onto each skewer. Brush the grill with the oil. Arrange the skewers on the grill and cook until the chicken is golden brown on both sides, about 10 minutes total. Transfer the skewers to a warmed platter. Pour the peanut sauce into a small bowl and serve alongside.
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