How To Make Chicken Satay Skewers
These classic and flavorful Chicken Satay Skewers are flavored with a creamy-spicy peanut butter-coconut marinade, baked, then served with a nutty sauce!
In a food processor, blend the peanut butter, coconut milk, spring onions, garlic, ginger, chilies, curry powder, cumin, turmeric, salt, soy sauce, and lime juice into a smooth paste. This should make about 2 cups.
Reserve ½ of the marinade and pour the other ½ over the chicken thighs.
Mix and chill for 2 hours or overnight.
Preheat the oven to 425 degrees F. Line a baking tray with parchment paper.
Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended.
Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked through.
With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly for 2 to minutes. until the peanuts turn golden brown.
Add in the reserved marinade and coconut milk.
Stir and cook for 5 to 10 minutes until thick and very aromatic.
Serve the chicken skewers with the sauce on the side.
- Calories: 1375.69kcal
- Fat: 110.37g
- Saturated Fat: 36.63g
- Trans Fat: 0.36g
- Monounsaturated Fat: 43.09g
- Polyunsaturated Fat: 21.60g
- Carbohydrates: 21.13g
- Fiber: 5.05g
- Sugar: 6.52g
- Protein: 80.57g
- Cholesterol: 378.28mg
- Sodium: 1314.17mg
- Calcium: 107.29mg
- Potassium: 1445.75mg
- Iron: 7.73mg
- Vitamin A: 98.39µg
- Vitamin C: 10.58mg
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