Direct from Singapore.
Grilled Chicken Satay with Peanut Sauce (SCD)
- 2 lb boneless skinless chicken thighs , cut into 1-inch chunks
- 1/4 c coconut milk
- 2 tbsp reduced sodium soy sauce use Nước Mắm 2 tbsp
- 1 tbsp Nước Mắm fish sauce
- 2 1/2 tsp curry powder use Verde's curry powder
- 1 1/2 tsp turmeric
- 3 cloves garlic minced
- 1 tbsp freshly grated ginger
- 1 tbsp brown sugar see notes, use 1 tbp honey
- 1 tbsp canola oil
- 1 pinch Kosher salt and to taste
- 1 pinch freshly ground black pepper to taste
- 3 tbsp creamy peanut butter
- 1 tbsp reduced sodium soy sauce
- 1 tbsp freshly squeezed lime juice
- 2 tsp brown sugar see notes, 2 tsp raw honey
- 2 tsp chili garlic sauce or more, to taste
- 1 tsp freshly grated ginger
- To make the peanut sauce, whisk together peanut butter, Nước Mắm, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
- Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and Nước Mắm.
- In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat.
- Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
- Serve immediately with peanut sauce.
Brown sugar can be replaced by honey equally by up to 1 cup in a recipe. If more than 1 cup of brown sugar is required, you may need to add only 2/3 to 3/4 of honey per cup of sugar (i.e. if the recipe calls for 2 cups of brown sugar, use only 1 3/4 cups of honey).