I should have taken a picture of this platter after dinner. It was empty, except for a few lonely skewers, cast aside after the meat had been gnawed off them. And let me be clear, it was not me doing the gnawing. I got two! Two! Luckily, Daddy claimed three for himself and the girls fought over the rest, hopping out of their seats to reach for another. I guess you could say they like chicken satay.
When we go out for Thai, it’s always their favorite. Eclair will eat an order herself with some white rice. Nutmeg is a bit more adventurous, trying some pad Thai or pad kee mao, but she, too, loves her chicken satay, nibbling away at the skewer as her tiny face gets stained turmeric-yellow.
Obviously, I had to recreate such deliciousness at home. I marinate these for several hours, or even overnight. The marinade has only a few simple ingredients. The sauce can also be made ahead. Just reheat it a bit when ready to serve. If it gets too thick, loosen it up with a little more coconut milk.
Soak the skewers for an hour if using wood. I serve them right on the stick because the kids love them that way. Just pile them on a platter and watch them disappear!
And a shout out to my husband for the beautiful grill marks. Nice work!
- 2 boneless, skinless chicken breasts, cut into strips
- 1 cup coconut milk
- 3 cloves garlic, minced
- 2 Tbsp. Asian fish sauce
- 1 Tbsp. lime juice
- 2 tsp. honey
- 1 tsp. ground turmeric
- 1 tsp. minced fresh ginger
- 1 small clove garlic, minced
- 1 scallion, minced
- ¼ cup chunky peanut butter
- ⅓ cup coconut milk
- 1 Tbsp. Asian fish sauce
- 1 tsp. fresh lime juice
- ½ tsp. honey
- Wooden skewers, for grilling
- In a shallow dish, combine 1 cup coconut milk, 3 cloves of garlic, 2 tablespoons of fish sauce, 1 tablespoon lime juice, 2 teaspoons honey and turmeric. Stir well. Add the chicken. Cover and refrigerate for 4 hours or overnight.
- Soak wooden skewers in water for an hour.
- In a small pan, combine all of the ingredients for the sauce. Bring to a simmer, stirring to combine. Thin with more coconut milk, if desired.
- Prepare a grill over high heat. Thread the chicken onto the skewers, discarding the excess marinade.
- When the grill is hot, oil the grates. Grill the chicken satay on high for 2 minutes on each side. Reduce heat to low and grill until cooked thru, 2-3 minutes more per side.
- Serve immediately with peanut dipping sauce.