Grilled Chicken Satay with Creamy Peanut Dipping Sauce

Name: Grilled Chicken Satay with Creamy Peanut Dipping Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian, Malaysian, Thai
Ingredients: 1 lb Chicken Breast; 0.5 cup Chicken Broth; 2 tsp Curry Powder; 1 tsp Date Sugar; 1 tsp Fish Sauce; 0.5 tsp Garlic Powder; 1 tbsp Lime Juice; 2 tbsp Olive Oil; 0.25 cup Peanut Butter; 8 whole Shrimp Skewers; 0.5 cup Unsweetened Coconut Milk

Appetizer 🧄Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Malaysian 🇲🇾Thai 🇹🇭 High-Protein 💪Low-Carb Gluten-Free Paleo 🦴Anabolic Diet

Grilled Chicken Satay with Creamy Peanut Dipping Sauce features juicy, curry-marinated chicken threaded on skewers and seared for a lightly charred finish. The peanut sauce is lush with coconut milk, gently sweet, and balanced by fish sauce and lime for a salty-tangy pop. Serve it as a crowd-pleasing appetizer or a light dinner alongside steamed rice or crisp veggies.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

In a bowl, combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
2

Remove the chicken from the marinade and shake off the excess. Discard the remaining marinade. Thread the marinated chicken onto skewers.
3

Heat olive oil in a large skillet over medium-high heat. Cook the chicken skewers in the hot oil until browned and no longer pink in the center, 3 to 4 minutes per side.
4

In a small saucepan over medium heat, bring the remaining 3/4 cup coconut milk to a simmer. Stir in the remaining 3 teaspoons curry powder and simmer for 4 minutes. Add chicken broth, peanut butter, lime juice, the remaining 3 teaspoons sugar, and the remaining 3 teaspoons fish sauce; simmer for 1 minute. Serve the dipping sauce with the chicken skewers.