These savory chicken satay skewers are marinated to perfection and grilled to a juicy finish, served with a creamy and spicy peanut sauce that complements the flavors beautifully.
Ingredients
2 tablespoons curry paste
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon white sugar
2 teaspoons brown sugar
2 tablespoons fish sauce
1 cup coconut milk
1 pound chicken thighs
1/2 cup peanut butter
2 cloves minced garlic
1 tablespoon soy sauce
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon Sriracha
10 pieces bamboo skewers
Method
In a mixing bowl, combine curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk until you have a smooth marinade. Set it aside for later use.
Cut chicken thighs into approximately 1-inch pieces and immerse them in the marinade, making sure they're thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
For the peanut sauce, mix peanut butter, coconut milk, minced garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha in a bowl. Whisk until the mixture is smooth, adding water to achieve your desired consistency. Taste and adjust the seasoning, then cover and chill in the fridge.
Soak bamboo skewers in water for at least 30 minutes to avoid burning while grilling.
Once the chicken has marinated, thread the pieces onto the soaked bamboo skewers, ensuring they are packed snugly but not overly tight.
Prepare a charcoal grill, allowing the coals to burn until they are ashy white and extremely hot. Lightly grease the grill grates to prevent sticking.
Grill the chicken skewers over the hot coals for about 4 to 5 minutes per side, or until the chicken is firm and bounces back when touched. Use an instant-read thermometer to check that the internal temperature reaches at least 165°F (74°C).
