Name: Chicken Satay with Peanut Sauce
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Ingredients: 3 tablespoons Slap Yo’ Daddy Jailbird Chicken Rub; 1 tablespoon curry powder; 1 teaspoon turmeric powder; 4 tablespoons brown sugar; 6 shallots (peeled and roughly chopped); 2 stalks lemongrass (white parts only, roughly chopped); 4 tablespoons vegetable oil; 1/2 cup coconut milk; 2 pounds boneless skinless chicken thighs; 1 tablespoon Thai red curry paste; 4 tablespoons cooking oil; 2 tablespoons brown sugar; 1/2 cup creamy peanut butter; 1/2 cup coconut milk; 1 teaspoon Slap Yo’ Daddy Jailbird Chicken Rub; 1 cucumber (cubed); 1 red onion (cubed and separated); 4 banana leaves (optional)

Chicken satay is a popular Asian dish with a wide variety of styles and flavors. This version uses a scratch-based paste to marinate the meat and homemade satay style peanut sauce.

The sweet and spicy chicken satay is paired with the coolness of cucumber, the sweetness of red onions, and the richness of peanut sauce in this dish. Served on a banana leaf contrasts in color and adds an additional Asian style.

All the ingredients can easily be found in western grocery stores making it easy to make wherever you travel. Coconut milk is also used as an ingredient in the marinade paste and to baste the chicken to keep it moist.

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Chicken satay stick served standing up on a banana leaf.

For a fancy presentation try serving the satay sticks standing on their ends on a banana leaf.

After the chicken has marinated in the paste slide the pieces onto the soaked skewers to create the satay sticks.

Three chicken satays served with a side of cucumber and red onion.

The chicken satay is served with the peanut sauce, cubes of cucumber and red onion.

A saucpan with a red sauce being stirred with a spoon.

The peanut sauce is scratch made starting with a red Thai curry paste and is a great accompniment.

Chicken Satay on a grill being basted with coconut milk.

To keep the chicken satay moist it is basted whicle cooking with coconut milk.

Chicken Satay with Peanut Sauce Recipe

Harry Soo

reviews

This recipe is sponsored by Slap Yo’ Daddy.

Sweet and spicy chicken satay with peanut sauce is paired with the coolness of cucumber, the sweetness of red onions, and the richness of peanut sauce in this dish.

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Preparation 2

Cook 10

Ready in 2 10

Servings Servings

CourseAppetizer

InfluenceAsian

DifficultySeasoned

MethodGrill

Similar RecipesSauce

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Ingredients

Spice Paste

3 tablespoons Slap Yo’ Daddy Jailbird Chicken Rub
1 tablespoon curry powder
1 teaspoon turmeric powder
4 tablespoons brown sugar
6 shallots peeled and roughly chopped
2 stalks lemongrass white parts only, roughly chopped
4 tablespoons vegetable oil
1/2 cup coconut milk
2 pounds boneless skinless chicken thighs

Peanut Sauce

1 tablespoon Thai red curry paste
4 tablespoons cooking oil
2 tablespoons brown sugar
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 teaspoon Slap Yo’ Daddy Jailbird Chicken Rub

Garnish

1 cucumber cubed
1 red onion cubed and separated
4 banana leaves optional

Equipment

16 bamboo skewers soaked in water for 1 hour or overnight
charcoal grill

Directions

Spice Paste

In a processor bowl, add the chicken rub, curry powder, turmeric, brown sugar, shallots, lemongrass, vegetable oil, and coconut milk.
Pulse the spice paste ingredients in a food processor to form a smooth paste.
Combine the chicken cubes and spice paste in a 1-gallon resealable plastic bag and chill to marinate for at least 1 hour or overnight.

Peanut Sauce

Sauté the red Thai curry paste in a saucepan with oil over medium heat.
Once the curry paste is fragrant, add the brown sugar, peanut butter, and coconut milk. Simmer for 5 minutes.
Add up to 3 tablespoons of water to thin the sauce, if needed to create a smooth consistency.
Taste and season with the chicken rub to your preferred taste. Remove from the heat and keep warm until needed.
Thread the chicken cubes onto wooden skewers.

To Cook

Prepare charcoal in a grill for medium direct heat.
Thread the marinated chicken onto the skewers to fill one-third of each stick.
Place the chicken satay skewers on the prepared grill and cook through while basting with coconut milk. Takes about 5 to 6 minutes on each side.
Tip: use a lemongrass stick, shredded on one end, as the baster for extra flavor.

To Serve

Cut the cucumber and red onion into cube-like pieces about 1-inch (2cm) in size.
Serve the chicken satay on a banana leaf with a side of peanut sauce, cubed cucumbers, and red onion pieces.

Nutritional Information

Calories: 495kcalCarbohydrates: 24gProtein: 28gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 108mgSodium: 182mgPotassium: 664mgFiber: 3gSugar: 13gVitamin A: 520IUVitamin C: 5mgCalcium: 116mgIron: 5mg