An easy chicken satay served with a Thai inspired peanut sauce. The chicken is soaked in a coconut milk marinade before baking in the oven or grilling.



2 boneless skinless chicken breasts (¾ to 1 pound total)

10 wooden skewers soaked for about 30 minutes before using

1 scallion thinly sliced


½ cup full-fat coconut milk

 3 cloves garlic minced

½ tsp curry powder

 ½ tsp salt

 ½ tsp ground black pepper

 ¼ tsp cayenne powder

Peanut sauce:

¼ cup natural creamy peanut butter

 3 cloves garlic minced

2 Tbsp sesame oil

1 Tbsp olive oil

1 Tbsp soy sauce

1 Tbsp lime juice


01. Marinating the chicken: In a large bowl, combine all marinade ingredients and stir until well-mixed. Cut chicken breasts into 1 inch chunks and add them to the marinade, stirring to coat well. Cover and refrigerate for at least 6 hours.

02. Cooking the chicken: Thread chicken chunks onto the skewers, leaving about half of each skewer empty for handling. Place them in a single layer on a large baking sheet. Bake at 450 F for 10 minutes, flip the skewers, and then bake another 5 minutes or until cooked through. Alternatively, you can grill the chicken skewers.

03. Making the sauce: While waiting for the chicken to cook, add all peanut sauce ingredients to a small saucepan. Whisk together over medium-low heat until smooth, a few minutes. Keep warm over low heat, stirring occasionally.

04. Serving: Transfer chicken skewers onto a serving plate. Brush peanut sauce over the chicken. Top with sliced scallions and optionally black pepper. Serve while warm.


Calories 330

Total Fat 20 g

Saturated Fat 3 g

Trans Fat 0 g

Cholesterol 66 mg

Sodium 500 mg

Potassium 300 mg

Total Carb 5 g

Dietary Fiber 2 g

Sugars 1.5 g

Protein 30 g

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