If you're craving a delicious and satisfying dish that transports you straight to the vibrant streets of Southeast Asia, these Chicken Satay Skewers are your ticket. Their perfect blend of spices and creamy peanut sauce make them an irresistible choice for both casual dinners and special occasions.
Chicken breasts are the star here, offering a tender base for the marinade. The coconut milk adds creaminess and richness to the marinade, while soy sauce provides a salty depth. A touch of lime juice brightens everything up, and minced garlic gives a pungent, aromatic kick. The brown sugar counters the acidity and heat, balancing the flavors. Meanwhile, ground coriander, cumin, turmeric, and cayenne pepper form a warm, spicy, and slightly earthy spice mix. For the finishing touch, peanut butter in the sauce lends a creamy, nutty flavor, complemented by red chili paste for some heat, and a drizzle of honey for sweetness.
These skewers are delightful on their own but pair wonderfully with a side of jasmine rice or a fresh cucumber salad. If you're hosting a party, consider serving them alongside other tasty appetizers like spring rolls or a light Asian slaw.
First, gather your marinade ingredients: coconut milk, soy sauce, lime juice, garlic, brown sugar, coriander, cumin, turmeric, and cayenne pepper. Mix them in a large bowl until well combined. Next, slice the chicken breasts into strips. Toss them into the marinade, ensuring each piece is generously coated. Cover and let them soak up all that flavor in the fridge for at least two hours, or overnight if you have the time.
When you're ready to cook, preheat your grill to medium-high. While the grill is heating, thread the marinated chicken onto the soaked wooden skewers, which prevents them from burning. Once the grill’s hot, lay the skewers on the grates. Grill them for about 10 to 12 minutes, turning occasionally to get an even char. You want to see some lovely grill marks and ensure the chicken is cooked through.
For the sauce, combine peanut butter, soy sauce, lime juice, honey, coconut milk, and red chili paste in a small saucepan. Cook over low heat, stirring constantly until smooth and heated through. Taste and add salt if necessary. Serve the chicken skewers hot, garnished with chopped roasted peanuts and cilantro, with the peanut sauce on the side for dipping.
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