Grilled Chicken Satay & Peanut Lime Sauce
It’s bbq season and this is one of my go to recipes when the weather is heating up. This grilled chicken satay is packed with flavour, beautifully seasoned, and the peanut lime sauce is good enough to drink! This dish reminds me of my time traveling in South East Asia where I fell in love with some many new to me foods, that I still crave to this day.
What is Chicken Satay and where does it originate from?
Satay is a grilled or bbq’d meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but you will see this dish pop up throughout Thailand, Singapore, and Malaysia.
To make satay, meat or tofu is cut into thin strips or small bite-size pieces, then marinated in a flavourful mixture coconut milk, herbs, and spiced. The meat is then skewers onto wooden bamboo sticks and grilled over charcoal. The smell of meat cooking on charcoal grills is one of my fondest memories of traveling in South East Asia.
Peanut Lime Sauce
This peanut lime sauce is a lovely accompaniment for this recipe. It’s creamy, a bit spicy, salty, with a lovely “funky” kick brought by the fish sauce. This sauce is very additive and I always try to make a bit extra as it’s an amazing thing to have in your fridge! Add it to fresh veggies and rice, and boom another meal ready!
Marinating the chicken
In order to maximize the flavour of these satay chicken skewers, I highly suggest marinating the chicken overnight. If that is not possible try to marinate for at least two hours to give the chicken time to absorb the flavours of this coconut curry marinade.
The marinade is really lovely and packed with flavours. I added coconut milk, turmeric, garlic, ginger, maple syrup, curry powder, soy sauce, and pepper. You can feel free to also add in lemon grass, lime leaves, and fish sauce if you have those ingredients at home!
Ingredients:
Chicken Satay Skewers
- 2 lbs boneless skinless chicken thighs. Cut into bite sized chucks Breast meat is fine as well.
- 1/2 can full fat coconut milk
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tbs maple syrup brown sugar or palm sugar works great
- 2 tbs curry powder I like the Lalahs brand
- 1 tbs turmeric
- 3 tbs Low Sodium Soy Sauce
- 1 tsp fish sauce optional
- 1 Thai Chilli, sliced optional
Peanut Lime Sauce
- 1/3 cup natural peanut butter
- 2 tbs low sodium soy sauce
- 1 tsp fish sauce
- 1 Lime, Juiced and Zested
- 1 inch fresh ginger, grated or minced
- 1 tbs Sriracha sauce
- 1 tbs water for loosening sauce add more if needed.
Instructions:
- Let's begin with the marinade. In a large bowl mix together coconut milk, curry powder, turmeric, soy sauce, garlic, ginger, soy sauce, and maple syrup. Drop in chopped chicken and allow to marinate for 2 hours or overnight.
- After the chicken is done marinating, remove from the liquid and push chicken chunks onto a wooden skewer that has be soaked in water.
- This is a perfect time to start preheating your BBQ. Turn temperature to medium high heat.
- While bbq is heating up let's make the peanut lime sauce. In a small bowl mix together peanut butter, soy sauce, lime zest, lime juice, fresh ginger, sriracha, fish sauce, and water. Mix until smooth. If mixture is to stiff add in a touch more water.
- Once grill has reach temperature, place chicken onto the hot grill and allow to cook for about 6 minutes per side. Don't be afraid to get some nice colour on the chicken! After the chicken is fully cooked remove from the grill.
- Serve chicken with jasmine rice, fresh cucumbers, chillies, peanut sauce and enjoy!!!
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