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Grilled Chicken Satay with Peanut Sauce (SCD)

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Grilled Chicken Satay with Peanut Sauce (SCD)

Author: Chef Verde


  • 2 lb boneless skinless chicken thighs , cut into 1-inch chunks
  • ¼ c coconut milk
  • 2 tbsp reduced sodium soy sauce use Nước Mắm 2 tbsp
  • 1 tbsp Nước Mắm fish sauce
  • 2 ½ tsp curry powder use Verde's curry powder
  • 1 ½ tsp turmeric
  • 3 cloves garlic minced
  • 1 tbsp freshly grated ginger
  • 1 tbsp brown sugar see notes, use 1 tbp honey
  • 1 tbsp canola oil
  • 1 pinch Kosher salt and to taste
  • 1 pinch freshly ground black pepper to taste

Peanut Sauce

  • 3 tbsp creamy peanut butter
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp freshly squeezed lime juice
  • 2 tsp brown sugar see notes, 2 tsp raw honey
  • 2 tsp chili garlic sauce or more, to taste
  • 1 tsp freshly grated ginger


  • To make the peanut sauce, whisk together peanut butter, Nước Mắm, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
  • Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and Nước Mắm.
  • In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium high heat.
  • Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  • Serve immediately with peanut sauce.


Brown sugar can be replaced by honey equally by up to 1 cup in a recipe. If more than 1 cup of brown sugar is required, you may need to add only 2/3 to 3/4 of honey per cup of sugar (i.e. if the recipe calls for 2 cups of brown sugar, use only 1 3/4 cups of honey).