There is something truly magical about the combination of savory grilled meat and a rich, nutty dipping sauce. This chicken satay recipe offers a beautiful balance of bright turmeric and earthy curry, creating a meal that is as colorful as it is delicious. Whether you are hosting a backyard barbecue or looking for a vibrant weeknight dinner, these tender skewers are sure to be a hit.
Recipe Details
- Yields: 4
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
Ingredients
- 2 lbs boneless chicken breast or thigh
- 1.5 tbsp oyster sauce
- 1 tbsp ground tumeric
- 2 tbsp sugar
- 2 tbsp coconut milk
- 3 tbsp peanut butter (creamy)
- 1 tbsp massaman curry paste
- water to thin peanut sauce
Instructions
- Slice the chicken into strips approximately 1/2 inch thick.
- In a large bowl, combine the chicken with the oyster sauce, turmeric, 1 tablespoon of the sugar, and the coconut milk. Allow the meat to marinate in this mixture for at least one hour to develop the flavor.
- For a traditional presentation, you may choose to thread the chicken strips onto wooden skewers.
- Place the chicken on the grill and cook until the meat is fully cooked through.
- While the chicken is on the grill, prepare the dipping sauce by mixing the creamy peanut butter, the remaining 1 tablespoon of sugar, and the massaman curry paste in a small saucepan. Slowly stir in enough water to thin the mixture into a thick sauce.
- Heat the sauce for 1 to 2 minutes, making sure to stir it frequently as it warms.
- Serve the grilled chicken immediately with the warm peanut sauce on the side for dipping.
Tips for Success
If you decide to use wooden skewers, consider soaking them in water for about 30 minutes before grilling. This simple step helps prevent the wood from burning over the high heat. Additionally, letting the chicken marinate longer than an hour can help deepen the golden color and savory flavor.
We hope you enjoy bringing the bright, bold flavors of this classic dish into your home kitchen!
