Great for a crowd or simple meal for two, chicken satays are an awesome dinner or appetizer option!
If serving for dinner, I like to pair these with a coconut rice, sautéd bok choy with shredded carrots, and crumbled peanuts with extra sauce on top. (simply cook the rice in 1/2 water and 1/2 coconut milk per the liquid requirements of your package instructions, if desired add some more coconut milk once finished cooking for extra creamy and sticky rice!).
As an appetizer, I like to keep on the skewers and serve the sauce on the side. As you can tell from this photo, once you add the sauce, it looks a bit messy. But gosh is it good!
The great thing about the recipe is the marinade. So you can make these the night before when you’re already cooking, or you can make them an hour before and they’re ready to be tossed on the grill quickly so you get the messy stuff out of the way if you’re entertaining. The sauce can also be made in advance and reheated if desired.
You can use whatever cut you like, thighs will be juicy and flavorful, but I like to use the chicken tenderloins that are easy to get at the supermarket. You can also use chicken breasts and cut them into cubes or strips. Do what’s best for you! If feeding a crowd, try to find the Greenwise organic value packs of the tenderloins. I think Perdue also has no-antibiotic all natural chicken with family size packs of this.
I get it – sometimes you don’t want to buy those specialty ingredients like lemon grass or curry paste. You don’t need to, but I do highly recommend them. However, if you’re cooking on a budget, use the orange curry powder you already have on hand (that is sort of a requirement but it’s so versatile you can use it in many other things, like my curry beurre blanc with salmon) and instead of using lemon grass add some orange or lemon zest to your sauce. It won’t be the same, but it will add a bit more complexity to your sauce.
If you make this recipe, I’d love it if you would leave a comment or give this recipe a rating! I try to respond to each and every comment. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Seeing your photos is what makes this all worth it.Print