Thai chicken satay skewers are an easy and flavorful weeknight meal that the whole family will love. Marinated chicken is threaded onto skewers before being grilled or broiled to get that nice char. Then served with a flavorful homemade peanut dipping sauce.
In a medium sized mixing bowl, whisk together 1/4 cup of coconut milk with the curry powder, red curry paste, sugar, and salt. Reserve the remainder of the coconut milk for the peanut sauce.
Cut the chicken into pieces about 4” wide.
Toss the chicken pieces into the marinade. Allow to sit for 20 minutes while you prepare the rest of the ingredients.
Note: If you are using wooden skewers, place them in a pan of water at this time so they can soak and won’t burn.
Peanut Satay Sauce
To a medium sized saucepan, add the remainder of the can of coconut milk with the peanut butter, water, sugar, red curry paste, apple cider vinegar, soy sauce, and salt.
Place on the stovetop over medium heat and simmer, whisking very frequently, for 5 minutes. The sauce should come together into a smooth sauce that is thicker than when you started. Do not overheat or the sauce will break. If it does break, turn off the heat and whisk a lot until it comes back together.
Turn off the heat and place a lid on the pan. Allow to sit while you cook the chicken skewers.
Assembling and Cooking the Skewers
Preheat the grill or broiler to high. If broiling, line a rimmed baking sheet with aluminum foil and spray with cooking spray.
Place the chicken pieces on the skewers. You want to really squish the chicken together so that they help retain the moisture and don’t dry out. Get like 5-7 pieces of chicken on each skewer if you can.
Grill or broil the chicken about 5 minutes per side over medium-high heat, or until an internal temperature probe reads 165 F.
Notes
Note: This will make more peanut sauce than you probably need. You can store leftovers in an airtight container in the fridge for a week.