Grilled Chicken Satay with Spicy Peanut Sauce

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping. Anytime we go out for Thai food, we ALWAYS order the satay! My husband is obsessed with coconut milk and peanut sauce, so I thought I’d surprise him with his favorite appetizer, and serve it as a main dish instead.

He gave these the thumbs up, so I will def be making them again. The chicken marinade I adapted from a recipe I found on the Food Network, but I used my tried and true peanut sauce recipe that never fails me. To lighten it I used Better N Peanut Butter which I really love in sauces (they carry at Trader Joe’s) but regular peanut butter would also work. To make it a main dish, we served it with rice and sliced cucumbers. These would also make a great appetizer if you’re entertaining outdoors this summer!

To prevent the sticks from burning, I recommend soaking them at least one hour while the chicken marinates.

Print Recipe

Grilled Chicken Satay with Spicy Peanut Sauce

6 Smart Points 297 calories

Prep Time: 30 minutes

These flavorful chicken skewers are marinated in coconut milk and spices, then grilled and served with a delicious spicy peanut sauce for dipping.

Ingredients:

• 1/2 cup light coconut milk
• 1 tablespoon Asian fish sauce
• 2 teaspoons red curry paste
• 1 teaspoon brown sugar
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground turmeric
• 1/2 tsp kosher salt
• freshly ground black pepper, to taste
• 1 -1/4 pounds thin sliced boneless, skinless chicken cutlets
• 16 large Bamboo skewers, soaked in cold water
• lime wedges, for garnish
• 1 tbsp chopped cilantro, for garnish
• 1 tbsp chopped peanuts, for garnish (optional)

 

For the Peanut Sauce (makes 1/2 cup):

• 1/3 cup low sodium chicken broth
• 2 tbsp Better’n peanut butter
• 1 tbsp reduced sodium soy sauce (Tamari for gluten-free)
• 2 tsp honey
• 1 tsp Sriracha chili sauce
• 1 tsp freshly grated ginger
• 1 small clove garlic, minced

Directions:

1. In a bowl, mix the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate at least 4 hours or longer.
2. Meanwhile, prepare the peanut sauce. Combine all the ingredients in a small saucepan and whisk well. Bring to a boil, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Set aside to cool to room temperature.
3. Prepare grill to high heat and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 2 to 3 minutes per side, or until cooked through. Serve with lime wedges and peanut sauce and garnish with cilantro and peanuts.

Nutrition Information

Yield: 4 Servings, Serving Size: 4 skewers

• Amount Per Serving:
• Smart Points: 6
• Points +: 7
• Calories: 297
• Total Fat: 8g
• Saturated Fat: 2.5g
• Cholesterol: 104mg
• Sodium: 998mg
• Carbohydrates: 16g
• Fiber: 2g
• Sugar: 6.5g
• Protein: 36.5g

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