Chicken Satay with Peanut Sauce
Chicken Satay with Peanut Sauce
Rated 2.7 stars by 7 users
Servings
3-4
Prep Time
20 minutes
Cook Time
20 minutes
Ingredients
- 2 lbs chicken thighs, skinless, boneless, cut into bite-sized pieces
- 1 medium shallot or 1 small onion, minced
- 1 tbsp fish sauce
- 1 tbsp red curry paste, canned
- 1/2 tbsp curry powder
- 1/2 tbsp sugar
- 3 tsp coriander powder
- 1 tsp kosher salt
- 1 tsp red chili flakes
- Cooking oil
- Skewer sticks
- 1/3 cup peanuts, roasted and crushed
- 1/4 cup water
- 1 1/2 tbsp tamarind paste
- 1 tbsp red curry paste, canned
- 1 tbsp peanut butter
- 1 tbsp fish sauce
- 1/2 tbsp sugar
- 2 tsp soy sauce
- Green onions, thinly sliced
- Peanuts, roasted and crushed
For the Sauce
Garnishes
Directions
In a bowl, marinate chicken thighs with shallots, fish sauce, red curry paste, coriander powder, curry powder, sugar, kosher salt, and red chili flakes. Mix well.
Skewer each piece of chicken individually for even distribution and cooking. Marinate for 30 mins or up to 2 hours for better results. Overnight marination will bring out maximum flavor.
Heat the Blackstone griddle with cooking oil. Carefully lay each chicken skewer on the griddle. Cook for about 4 mins on each side or until the chicken is cooked through. You may want to steam the chicken with a splash of water on the griddle.
In a small saucepan, combine tamarind paste, red curry paste, peanut butter, fish sauce, sugar, soy sauce, and water. Mix well, bring to a boil, and allow the sauce to naturally thicken. Add crushed peanuts last and leave the sauce to cool.
Brush each side of the cooked chicken with the sauce or leave it separate as a dipping sauce.
Garnish with peanuts and green onions. Enjoy!
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