Grilled Chicken Thighs Satay
Elevate your grilling game with these irresistible Grilled Chicken Thighs Satay, a dish that's bursting with bold Southeast Asian flavors. Tender, juicy chicken thighs are marinated in a fragrant blend of soy sauce, creamy coconut milk, aromatic spices like turmeric and coriander, and a hint of lime juice, ensuring every bite is infused with rich, savory goodness. Perfectly charred on the grill and served on skewers for a fun and portable presentation, these satay skewers are paired with a luscious, homemade peanut dipping sauce made with creamy peanut butter, a touch of honey, and a subtle kick of chili flakes. Whether you're hosting a backyard barbecue or simply craving a flavorful meal, this quick and easy recipe is a crowd-pleaser. Enjoy these skewers as an appetizer, or pair them with jasmine rice and a side of fresh cucumber salad for a complete meal bursting with exotic flavor.
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Ingredients
- 8 pieces Chicken thighs (boneless, skinless)
- 4 tablespoons Soy sauce
- 0.5 cup Coconut milk
- 2 tablespoons Brown sugar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 3 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Lime juice
- 0.5 cup Peanut butter (smooth)
- 1 tablespoon Soy sauce (for peanut sauce)
- 0.25 cup Coconut milk (for peanut sauce)
- 1 tablespoon Honey
- 0.5 teaspoon Chili flakes
- 8 pieces Skewers (soaked if wooden)
- 1 tablespoon Vegetable oil (for grilling)
Directions
Step 1
In a medium mixing bowl, whisk together soy sauce, coconut milk (0.5 cup), brown sugar, turmeric, coriander, cumin, minced garlic, grated ginger, and lime juice to create the marinade.
Step 2
Place the chicken thighs in a large resealable bag or shallow dish and pour the marinade over them. Make sure the chicken is completely coated. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Step 3
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Step 4
Preheat your grill to medium-high heat and lightly oil the grates with vegetable oil to prevent sticking.
Step 5
Thread the marinated chicken thighs onto skewers. Discard any leftover marinade.
Step 6
Grill the chicken skewers for 4-5 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Remove the skewers from the grill and let them rest for 5 minutes.
Step 7
While the chicken is grilling, prepare the peanut sauce. In a small saucepan over medium heat, combine peanut butter, soy sauce (1 tablespoon), coconut milk (0.25 cup), honey, chili flakes, and 2 tablespoons of water. Whisk until smooth and heated through, about 4-5 minutes. Add a bit more water if the sauce is too thick.
Step 8
Serve the grilled chicken thighs satay with the warm peanut dipping sauce on the side. Garnish with lime wedges or chopped cilantro if desired. Enjoy!
Nutrition Facts
| Serving size | (1326.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2925.3 |
| Total Fat 178.1g | 0% |
| Saturated Fat 50.1g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 872mg | 0% |
| Sodium 4530.9mg | 0% |
| Total Carbohydrate 94.2g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 57.9g | |
| Protein 248.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 287.5mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 3571.6mg | 0% |
Source of Calories