Some things just stay with us.
This recipe has stayed with me over ten years. I remember reading it when I had first discovered Thai and Vietnamese food. I loved the balance of sweet, salty, and tangy that wasn’t as apparent in East Asian foods. I was also mildly obsessed with peanut sauce. I made this peanut sauce for everything from casual barbecues to a dear friend’s bridal shower.
I hadn’t made it in a few years and then suddenly remembered it again (my husband even marveled that it was super tasty forgetting that I made the sauce for him years ago!) I rediscovered it lately and still love the unexpected creaminess of the peanut sauce (coconut milk, a unique addition!) and versatility. I use it as a dipping sauce in one meal and then with noodles and bright vegetables in another meal. I will guarantee that this is one of the most unique, yet tastiest peanut sauces out there. This recipe has been a favorite of mine for a while and I hope it becomes one of your favorites too. The chicken is light and savory by itself but the peanut sauce pairs beautifully with the chicken as well as a few of your favorite veggies (carrots or peppers). I make this in the oven or air fryer but it is great on the grill as well.
Chicken Satay and peanut sauce
- 1 1/2 pounds boneless chicken thighs or chicken breasts, sliced about 1/3″ to 1/2″
- 3 tablespoons vegetable oil
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 2 1/2 tablespoons fish sauce
- juice of 1/2 lemon or 2 limes (or a little more to taste)
- 4 pieces of garlic, grated or chopped
- skewers (optional)
- 1 teaspoon green curry paste
- 1 teaspoon grated or finely chopped garlic
- 2 tablespoons fish sauce
- 2 tablespoons creamy peanut butter
- 1 tablespoon tamarind paste or concentrate (may substitute lime or lemon juice)
- 3 teaspoons light brown sugar
- 1 cup unsweetened coconut milk
- 1 lime, cut into wedges
- Crushed peanuts (optional, for serving)
1. Preheat the grill or oven to 400 degrees F.
2. Pat the chicken dry. Marinate with all chicken marinade ingredients. Set aside.
3. In a saucepan over medium heat, bring all peanut sauce ingredients to a boil. Bring to a gentle simmer, reduce the heat to medium low and cook, stirring, until thickened and reduced, about 10 minutes. Remove from the heat.
4. Meanwhile, skewer the chicken if you are using skewers. Then grill the chicken on each side for 3 to 5 minutes per side until it is fully cooked. If you are using an oven, bake for 10 minutes on one side and 5 minutes on the other side, basting after you turn it.
Note: the air fryer or a convection oven will reduce time to 6 minutes and the chicken doesn’t to be turned!
5. Transfer chicken to a platter.