Description
Tender Thai-inspired chicken satay skewers are marinated in coconut milk, curry paste, lime, garlic, and ginger, then grilled until lightly charred and served with a creamy peanut sauce and a crisp pineapple slaw. It is bright, savory, slightly sweet, and packed with fresh crunch in every bite.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs, cut into strips
- 1/2 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 1 1/2 cups fresh pineapple, cut into small chunks
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced
- 1/4 cup chopped peanuts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Soak wooden skewers in water for at least 20 minutes if using them. Preheat an outdoor grill or grill pan over medium-high heat.
- In a large bowl, whisk together coconut milk, red curry paste, soy sauce, brown sugar, lime juice, garlic, ginger, turmeric, salt, and black pepper.
- Add the chicken strips to the marinade and toss well to coat. Cover and marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
- Lightly oil the grill grates or grill pan.
- Thread the marinated chicken onto skewers in loose folds so the heat can circulate evenly.
- In a medium bowl, whisk together peanut butter, warm water, honey, rice vinegar, and sesame oil until smooth and creamy.
- In another bowl, toss together cabbage, carrots, pineapple, cilantro, and half of the green onions with a small splash of rice vinegar and a pinch of salt.
- Grill the chicken skewers for 10 to 12 minutes, turning every few minutes, until cooked through and lightly charred.
- Transfer the skewers to a platter and let them rest for 3 to 5 minutes.
- Drizzle some peanut sauce over the skewers and garnish with chopped peanuts and the remaining green onions.
- Serve warm with the pineapple slaw on the side and extra peanut sauce for dipping.
Notes
- Marinate the chicken longer for deeper flavor if time allows.
- Add a splash of warm water to the peanut sauce if it becomes too thick.
- Toss the slaw close to serving time for the best crunch.
- Leftover chicken is great in wraps, rice bowls, or salads.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 11g
- Sodium: 620mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg
Keywords: thai chicken satay, pineapple slaw, peanut sauce chicken skewers, grilled chicken skewers, thai-inspired dinner, easy satay dinner