Traditional Chicken Satay is cut into chunks, skewered, grilled and served as an appetizer. My version preserves the same great flavors, with an easier preparation and served as a main dish.
To make this #dinnerdoneby9am I make the peanut sauce and marinate the chicken in the morning, refrigerate everything all day, then cook just before serving.
Chicken
-2 lbs skinless, boneless chicken thighs, trimmed
-1 c coconut milk
-5 Tbsp soy sauce
-4 Tbsp curry powder
-2 Tbsp brown sugar
-1″ chunk ginger, peeled and minced
-3 cloves garlic, minced
Peanut Sauce
-1 c peanut butter
-1/2 c hot water
-juice of 1 lime
-1/4 c soy sauce
-2 Tbsp brown sugar
-1 Tbsp chili garlic sauce or sriracha
-1″ chunk ginger, peeled
-1 clove garlic
Whisk together the coconut milk, soy sauce, curry powder, brown sugar, ginger and garlic, then pour over chicken and refrigerate for 2-8 hours.
While chicken marinates, in a food processor, combine peanut sauce ingredients and puree. Refrigerate until serving.
Once chicken has finished marinating, remove chicken from marinade, shaking off excess, and place on a greased baking sheet. Bake at 425 for 30 minutes. If desired, broil 5 minutes to give it a char. Serve with the peanut sauce.
