Grilled Chicken Satay with Peanut Sauce

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Dinner, Main Course Thai-inspired
By Kelly Djalali Serves: 2
Prep Time: 30 Minutes (plus 30 minutes to overnight marinate) Cooking Time: ~35 Minutes Total Time: ~1 Hour (plus 30 minutes to overnight marinate)

A straight forward recipe for marinated Grilled Chicken Satay with Peanut Sauce; served on a sheet tray with coconut rice, mango and cucumber.


  • Chicken Marinade
  • 2 lbs. Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
  • 1 cup Unsweetened Coconut Milk
  • 1 tbsp. Soy Sauce
  • 1/2 tsp. Ground Coriander
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Ground Ginger
  • Sprinkling of Kosher Salt on Chicken Pieces once skewered, just before grilling
  • Coconut Rice
  • 1 cup Jasmine Rice, rinsed and cooked to package directions with 1/2 the amount of water swapped with Coconut Milk
  • Peanut Sauce
  • 3 heaping tbsp. Smooth Peanut Butter
  • 1 cup Coconut Milk
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Fish Sauce
  • 1 tbsp. Brown Sugar
  • 1/2 tsp. Red Pepper Flakes
  • 1/2 tsp. Ground Coriander
  • Juice of 1 Lime
  • To Serve
  • Sliced Cucumber
  • Sliced Mango
  • Chopped Roasted Peanuts
  • Chopped Cilantro
  • Sliced Red Onions
  • Sliced Serrano or Thai Chile
  • Crushed Red Pepper


Chicken Marinade


Place the chicken pieces in a zipper lock bag or in a rectangular, flat food storage container.


In a large measuring cup mix together unsweetened coconut milk, soy sauce, ground coriander, cumin, and ground ginger. Pour the marinade over the chicken pieces and mix to coat the chicken in the marinade, cover and refrigerate for at least 30 minutes or up to 24 hours.


Reserve the leftover coconut milk for the coconut rice. Store in an airtight container overnight in the fridge if you're marinating the chicken overnight.

Coconut Rice


Get your rice going just before you prepare the skewers. 1 cup of jasmine rice, rinsed in a mesh strainer. Split the amount of water called for according to the package directions with coconut milk. Use the leftover coconut milk we saved from the marinade. If it's not quite enough coconut milk, we will crack open another can for the peanut sauce; so you can open it now and use some coconut milk from that can to make up the difference.

Chicken Skewers


If you are using wooden skewers, let them soak in water in 30 minutes before using.


Thread the chicken pieces onto the skewers, leaving an inch or two on each end for easy turning on the grill. Sprinkle the skewered chicken with a pinch or two of kosher salt.


Set up your grill with an indirect-heat side. Place the skewers on the indirect heat side of the grill and cook with the lid closed for about 20-30 minutes, turning the skewers halfway through. When the chicken is cooked through and has a little color, transfer them to the direct heat side. Let them develop more color and char, about 2 minutes each side.

Peanut Sauce


In a saucepan over medium heat combine all ingredients but the lime juice. Stir to mix well and let the sauce come up to a simmer. Adjust the heat to maintain a simmer, but not boil.


The sauce will be thin at first, but as it simmers and you stir, it will emulsify and begin to thicken. Simmer and stir until the sauce thickens a bit, about 4 minutes or so. Cut the heat and stir in the lime juice. Set the pan aside to cool.

To Serve


Pour the peanut sauce into a small bowl and set on the tray. Remove the chicken from the skewers and pile the chicken on one quarter of the tray. Spoon the coconut rice alongside the chicken.


Then fill in the top area with your chosen veggies and/or fruit.


Once you have all the main components in place, sprinkle the rice and chicken with chopped roasted peanuts, sliced Serrano or Thai chiles and cilantro. Place several fresh red onion slices on the chicken. Sprinkle the whole dish with crushed red pepper.