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Grilled Thai Chicken Satay Skewers with Peanut Sauce
This Asian-inspired grilled chicken on a skewer is easy to eat as an appetizer and works well as a main dish along with your favorite salad.
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Ingredients
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2 lb boneless, skinless chicken breasts, halved and cut into thin strips
Marinade
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2 cups coconut milk
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1 tbsp. fresh lime juice
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1 tbsp. red curry paste
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1 tbsp. fish sauce
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½ tbsp. chopped cilantro
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2 tsp. chopped ginger
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2 cloves garlic, minced
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½ tsp. kosher salt
Peanut Dipping Sauce
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1 tsp. creamy peanut butter
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½ tbsp. lime juice
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2 tbsp. soy sauce
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1 tbsp. hoisin sauce
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1 tbsp. water
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1 tbsp. honey
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¼ cup grated ginger
1 Food Prep
In a large bowl, combine the ingredients for the marinade, and stir well. Place the chicken strips into a large, resealable plastic bag and add the marinade. Remove as much air as possible from the bag while sealing. Refrigerate for 4–6 hours.
In a small bowl, combine all the ingredients for the peanut dipping sauce. Mix well and add more water if it appears too thick. Refrigerate until ready to use and bring to room temperature before serving.
Just before grilling, remove the chicken strips from the marinade and pat dry. Thread the chicken onto skewers. Metal or bamboo skewers can be used for your chicken strips, but if you’re using bamboo skewers, be sure to soak them in water for 1 hour prior to grilling.
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquet
Method: Direct-Heat Grilling
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill the chicken strips for about 3–4 minutes on each side, until they reach an internal temperature of 165°F on a digital meat thermometer.
Serve immediately with peanut sauce.
Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
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