Authentic Thai Chicken Satay with Peanut Sauce & Cucumber Salad – A Quick and Easy Weeknight Meal

Allergens

Soy, Peanuts, Fish

Ingredients

• 1 lb boneless, skinless chicken thighs 1/4 cup coconut milk 2 tbsp soy sauce 1 tbsp brown sugar 2 tsp fish sauce 2 tsp curry powder 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp turmeric 1/4 tsp ground black pepper 16 bamboo skewers, soaked in water for 30 minutes Peanut Sauce: 1/2 cup creamy peanut butter 1/4 cup coconut milk 2 tbsp soy sauce 2 tbsp rice vinegar 2 tsp brown sugar 2 tsp fish sauce 1 tsp sriracha, optional Cucumber Salad: 1 cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 2 tbsp fresh mint leaves, chopped 2 tbsp rice vinegar 1 tbsp sugar 1/2 tsp salt

Instructions

1. In a medium bowl, whisk together coconut milk, soy sauce, brown sugar, fish sauce, curry powder, cumin, coriander, turmeric, and black pepper. Cut chicken into 1 inch pieces and add to the marinade, mixing well to coat each piece evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. While the chicken is marinating, prepare the peanut sauce by whisking together peanut butter, coconut milk, soy sauce, rice vinegar, brown sugar, fish sauce, and sriracha (if using) in a small bowl until smooth. Set aside.
3. In another bowl, combine cucumber slices, cherry tomatoes, mint leaves, rice vinegar, sugar, and salt. Toss to mix well and set aside for the flavors to meld.
4. Preheat your grill or grill pan to medium high heat. Thread chicken onto skewers and discard any remaining marinade. Grill the skewers for 5 minutes on each side, until cooked through. Remove from heat and let rest for a minute before serving.
5. To serve, place the satay skewers atop the cucumber salad, drizzle with peanut sauce, and garnish with additional mint leaves if desired.

Chef’s Insight

To elevate this dish, try using lemongrass in the marinade for added depth of flavor.

Notes

Feel free to adjust the spiciness of the peanut sauce by increasing or decreasing the amount of sriracha.