Servings: 6 servings
Prep time: 2 hours 30 minutes
Cook time: 20 minutes
Total time: 2 hours 50 minutes
Ingredients
- ¼ cup Coconut milk
- 2 tablespoons Reduced-sodium soy sauce
- 2 ½ teaspoons Yellow curry powder
- 1 ½ teaspoons Turmeric
- 3 cloves Garlic, minced
- 1 tablespoon Freshly grated ginger
- 1 tablespoon Brown sugar
- 1 tablespoon Fish sauce
- 2 pounds Boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon Canola oil
- Kosher salt and freshly ground black pepper, to taste
For the Peanut Sauce:
- 3 tablespoons Creamy peanut butter
- 1 tablespoon Reduced-sodium soy sauce
- 1 tablespoon Freshly squeezed lime juice
- 2 teaspoons Brown sugar
- 2 teaspoons Chili garlic sauce, or more, to taste
- 1 teaspoon Freshly grated ginger
Instructions
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl to make the peanut sauce. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
- Combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce in a medium bowl.
- In a gallon-size ziplock bag or large bowl, combine chicken and coconut milk; marinate for at least 2 hours overnight, and turn 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, occasionally turning, until the chicken is thoroughly cooked, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
- Serve immediately with peanut sauce.
Other High-Protein Chicken Recipes
Nutrition Facts
Calories: 430kcal
Carbohydrates: 18g
Protein: 23g
Fat: 32g
Saturated Fat: 9g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 14g
Trans Fat: 0.01g
Cholesterol: 36mg
Sodium: 1104mg
Potassium: 593mg
Fiber: 3g
Sugar: 9g
Vitamin A: 126IU
Vitamin C: 3mg
Calcium: 41mg
Iron: 3mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the High-Protein Chicken Satay with Peanut Sauce
To store, remove the chicken from the leftovers skewers, then store it in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce in a separate container, covered, for up to 10 days in the fridge.
To reheat, place chicken pieces on a small baking sheet and reheat it in 350ºF oven until just warmed through about 12 minutes. Reheat the peanut sauce in a small saucepan over medium heat, adding a few tablespoons of water to thin it out. Remove from heat when warm through.