Chicken Satay with Peanut Dipping Sauce marinates in the most amazing coconut and curry sauce, before being grilled to perfection and served with a to-die-for peanut dipping sauce. You are going to love it!
Cut the chicken into about 2 inch cubes. You can also cut the chicken into long 2 inch wide strips if preferred.
In a mixing bowl, stir together coconut milk, lime juice, soy sauce, red curry paste, yellow curry powder, turmeric, fish sauce, garlic, and ginger. Stir until well combined. Add in chicken and refrigerate for a minimum of 1 hour, or up to 12 hours.
Skewer the chicken onto the soaked bamboo skewers so that there is a small 1/8'' gap between the pieces.
Grill the chicken on medium high heat until the exterior darkens and browns and chicken has firmed up and reaches an internal temperature of 165 degrees Fahrenheit, about 10 minutes. Baste with butter occasionally if desired.
Garnish with chopped cilantro and a drizzle of peanut sauce.
Peanut Dipping Sauce
In a medium-sized mixing bowl, whisk together coconut milk, peanut butter, brown sugar, red curry paste, chili garlic sauce and lime juice. Whisk until smooth, If you want the sauce a little thinner, add in 1/4 cup water. Will last for up to a week in an airtight container in the fridge.
Video
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Notes
Tip: Using full-fat canned coconut milk in this recipe is preferred and will produce a thicker marinade and sauce.