Thai Chicken Satay Peanut Sauce

Craving authentic Thai chicken satay? Unlock the secrets to a rich, flavorful peanut sauce that will transport your taste buds straight to Thailand.

Discover the simple steps to creating this culinary masterpiece and prepare to be amazed by the explosion of taste!

Ingredients

Alright, let's plunge into what you'll need to make this awesome Thai Chicken Satay—here's the lowdown on ingredients! For the marinade, you're gonna want 1 tsp each of minced garlic, ginger, and chopped chilli—or paste if you're lazy—plus lemongrass (white part only!). Now, toss in 1 1/2 tsp coriander powder, 3/4 tsp turmeric, and 1/2 tsp curry powder—any kind's fine, really.

Next, sweeten things up with 1 tbsp of brown sugar and 2 1/2 tbsp of fish sauce—soy works too if you're not feeling fishy. Don't forget the magic ingredient: 3/4 cup of full-fat coconut milk! You'll also want to have some lime wedges ready to serve alongside the finished chicken satay. For the chicken, grab about 750g to 1kg of boneless, skinless thigh fillets.

Last but not least, you'll need some oil—because, well, you can't cook without it.

Preparation

First, I'm going to walk you through prepping this delicious Thai Chicken Satay—it's easier than trying to parallel park on a busy street, trust me! Grab your minced garlic, ginger, and finely chopped chili—or chili paste. Don't forget that lemongrass!

Next, I'm measuring out 1 1/2 tsp of coriander powder, 3/4 tsp of turmeric powder, and 1/2 tsp of any curry powder you've got. Brown sugar, fish sauce, and full-fat coconut milk are essential! It's important to have high-quality soy sauce which, while not included in this recipe, is a common ingredient used in many Thai dishes.

Now, let's talk chicken—750g to 1kg of skinless, boneless thigh fillets are the stars of our show. For the irresistible peanut sauce, you'll want 1/2 cup of coconut milk—I know, more coconut milk—1 tbsp of peanut butter, 2 tbsp of Hoisin, and lime juice. We're almost there! Garlic and chili paste or fresh chilli for a little kick! That's it!

Instructions

Now that we've got all our ingredients prepped, let's get cooking—it's showtime! First, mix the marinade in a large bowl, then toss in your chicken. Make sure it gets a good coating! Cover with cling wrap and give it a fridge vacation for 24-48 hours. Don't skip this—it's essential.

Next, oil your BBQ or heat 1 tbsp of oil in a skillet—I went with a skillet. Use medium heat, or medium-low if your stove runs hot, or the marinade might burn – yikes!

Remove the chicken, shake off the extra marinade—no one wants a soggy satay! Cook the first side for about 5 minutes until golden and caramelized. Flip and cook the other side for 4 minutes until equally yummy.

Finally, plate the chicken, loosely tent with foil, and let it chill for 5 minutes. Garnish with coriander and chili, if you want, and serve with lime wedges and that amazing sauce.

Helpful Hints

How can you guarantee your Thai Chicken Satay turns out perfect every time? Well, I've got some tricks up my sleeve!

First off, don't skimp on the marinating time! I know, I know – waiting is the hardest part, but trust me, 24-48 hours makes all the difference, seriously. Plus, feel free to freeze the chicken *in* the marinade! I find it works as a great marinating hack that saves time later, lol.

Also, watch the heat when you're cooking – medium is your friend. You don't wanna burn that amazing marinade! I'm talking to *you*, impatient stovetop users!

And finally, don't forget those lime wedges for serving. They add the perfect zing. I hope my hints help, so happy satay-ing.