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Grilled Thai Chicken Satay Skewers with Peanut Sauce

Name: Grilled Thai Chicken Satay Skewers with Peanut Sauce
Ingredients: 2 lb boneless, skinless chicken breasts, halved and cut into thin strips; 2 cups coconut milk; 1 tbsp. fresh lime juice; 1 tbsp. red curry paste; 1 tbsp. fish sauce; ½ tbsp. chopped cilantro; 2 tsp. chopped ginger; 2 cloves garlic, minced; ½ tsp. kosher salt; 1 tsp. creamy peanut butter; ½ tbsp. lime juice; 2 tbsp. soy sauce; 1 tbsp. hoisin sauce; 1 tbsp. water; 1 tbsp. honey; ¼ cup grated ginger

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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1 Food Prep 10 min + marinade
2 Grill Prep 10–20 min
3 The Cook 6–7 min

Cooking for people

Ingredients

2 lb boneless, skinless chicken breasts, halved and cut into thin strips

Marinade

2 cups coconut milk
1 tbsp. fresh lime juice
1 tbsp. red curry paste
1 tbsp. fish sauce
½ tbsp. chopped cilantro
2 tsp. chopped ginger
2 cloves garlic, minced
½ tsp. kosher salt

Peanut Dipping Sauce

1 tsp. creamy peanut butter
½ tbsp. lime juice
2 tbsp. soy sauce
1 tbsp. hoisin sauce
1 tbsp. water
1 tbsp. honey
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.

How Can I Prevent My Bamboo Skewers from Catching Fire During 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.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquet

Method: Direct-Heat Grilling

Temp: 400°F (Medium Heat)

How to Gauge Grill Heat Without a Thermometer

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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