Ultimate Chicken Satay Skewers

1. 1

   For the marinade, mix curry paste, curry powder, salt, white sugar, brown sugar, fish sauce, and coconut milk in a bowl until smooth, then set aside.

2. 2

   Cut chicken thighs into roughly 1-inch pieces and add them to the marinade.

3. 3

   Mix thoroughly, then cover and refrigerate for at least 2 hours or up to overnight before grilling.

4. 4

   For the peanut sauce, combine peanut butter, coconut milk, garlic, brown sugar, fish sauce, soy sauce, lime juice, sesame oil, and Sriracha in a bowl and whisk until fully blended.

5. 5

   Add water if you want to thin the sauce.

6. 6

   Taste and adjust the seasoning as needed, then cover and refrigerate until required.

7. 7

   Soak bamboo skewers in water for at least 30 minutes before using.

8. 8

   When the chicken is marinated, thread the pieces onto the bamboo skewers so the meat touches but is not packed tightly.

9. 9

   Prepare a charcoal grill so the coals are ashy white and very hot, then lightly oil the grates.

10. 10

    Grill the chicken over charcoal until it firms up and springs back to the touch, 4 to 5 minutes per side.

11. 11

    Check with an instant-read thermometer inserted into the center; it should register at least 165 degrees F (74 degrees C).

• Calories 507.18 kcal High
• Protein 38.75 g Good Source
• Carbs 26.16 g Moderate
• Total Fat 29.82 g High
• Saturated Fat 7.39 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 151.46 mg High
• Sodium 574.6 mg High
• Fiber 4.24 g Moderate
• Sugar 6.27 g Moderate
• Added Sugar 0.48 g Low Source
• Calcium 286.21 mg Good Source
• Iron 3.12 mg Moderate
• Potassium 95.7 mg Low Source
• Vitamin A 17.38 mcg_rae Low Source
• Vitamin C 35.36 mg Good Source
• Vitamin D 0.36 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Peanuts 🥜
• Fish 🐟
• Soy 🌱
• Sesame