GRILLED CHICKEN SATAY — Chunks of chicken breast are marinaded in coconut milk and Asian spices, then grilled, kabob-style, in this flavorful chicken dish.
We love using our grill to make dinner during the hot summer months, and this Grilled Chicken Satay (which we always serve with Homemade Thai Peanut Sauce) is one of our favorite meals.
I don’t know what it is about food on a stick, but somehow it just tastes better. Even more so when there’s a delicious dipping sauce to go along with it.
Besides being delicious, this chicken satay is so easy to make. You just whip up the savory marinade, add your cubed chicken and let it sit in the refrigerator for a while.
When you’re ready to eat, thread the marinated chicken onto skewers and grill for about 10 minutes. Since the chicken is in small chunks, it cooks up super quick.
Dinner really doesn’t get any easier than this!
Pro tip: if you’re using wooden skewers, be sure to soak them in water first. Otherwise they might catch fire on the grill, and nobody wants that to happen!
This chicken satay is especially popular with kids–I’m pretty sure it’s that food on a stick thing. I like to serve this with a side of hot Jasmine or Basmati rice and some grilled veggies for a simple, complete meal.
And yes, the peanut sauce (I link to the recipe in the recipe card), is a must!
If you don’t have time to make it from scratch, buy some pre-made peanut sauce at the grocery store. It’s really not chicken satay without the peanut sauce!
I almost always have the ingredients on hand for this recipe, and I know I can put it together without to much effort and my whole family will be satisfied.
I hope you enjoy it as much as we do!
Be sure to save this Grilled Chicken Satay recipe to your favorite Pinterest board for later.
Tips for Grilling Chicken
Add flavor first: Season your chicken liberally, and well in advance of grilling, whenever possible. Brines, dry rubs and marinades are all great ways to add flavor to grilled chicken.
If you’ll be basting with barbecue sauce, wait until the last few minutes of cooking time so it doesn’t burn.
Prep your grill: Make sure you have enough fuel, then rub some oil onto clean and preheated grates right before cooking so the chicken doesn’t stick.
When is it done? Poultry should be cooked until the internal temperature reaches 165°F. Check the temperature by inserting the probe of a thermometer into the thickest part of the chicken, without touching the bone.
If you don’t have a thermometer, cut into the center of the meat. The juices should run clear and the meat should no longer be pink.
Here’s what you’ll need to make Grilled Chicken Satay
- Coconut milk
- Soy sauce
- Brown sugar
- Spices: curry powder, ginger, salt and pepper
- 6 boneless, skinless chicken breasts, cut into chunks
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 2-3 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1/4 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Homemade Thai Peanut Sauce
- Place cubed chicken a large zip-top bag. In a medium bowl, whisk together coconut milk, soy sauce, garlic, brown sugar, curry powder, ginger, salt and pepper.
- Pour over chicken and seal bag. Refrigerate for at least an hour, or up to 8 hours.
- Preheat grill for medium-high heat. Thread chicken onto skewers (discard marinade). Cook for about 10 minutes, or until chicken is no longer pink, turning once halfway through cooking time.
- Serve with peanut sauce, for dipping.
Total time does not include marinating.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 251 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 102mg Sodium: 738mg Carbohydrates: 4g Fiber: 0g Sugar: 2g Protein: 38g
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Who Dished It Up First: Adapted from All Recipes