The chicken satay sticks could taste like shoe leather. If they did, it would be fine. This peanut-lime dressing will enhance the taste of anything.

But don’t worry. You will not be disappointed. Promise.

It’s golden-brown, perfectly grilled chicken with the perfect amount of charred and smoky goodness. With the help of some pantry spices and a coconut milk marinade, the marinade elevates the chicken to a new level of flavor.

This creamy, zesty, peanut-lime sauce really is the best peanut butter sauce you’ve ever had. SO SO SO GOOD.


1/4 cup coconut milk

Reduced sodium soy sauce, two tablespoons

Yellow curry powder, 2 1/2 teaspoons

Use 1 1/2 teaspoons of turmeric

Three cloves garlic, minced

Freshly grated Ginger, 1 Tablespoon

One teaspoon of brown sugar

One tablespoon of fish sauce

2 pounds of skinless and boneless chicken thighs cut into 1-inch chunks

Canola oil, one tablespoon

To taste, add Kosher Salt and freshly ground Black Pepper


Three tablespoons of creamy peanut butter

Reduced sodium soy sauce, one tablespoon

Freshly squeezed lime juice, one tablespoon

Brown sugar, two teaspoons

Add more chili garlic sauce to your taste.

Freshly grated Ginger, one teaspoon


In a small bowl, combine peanut butter, soya sauce, lime, brown sugar, and chili garlic sauce. Add 2-3 tablespoons of water and whisk until desired consistency is achieved. Set aside.

Combine coconut milk, brown sugar, fish sauce, turmeric, soy sauce, and curry powder in a medium-sized bowl.

Combine chicken with coconut milk in a large Ziploc bag. Marinate for 2 hours or overnight. Turn the bag every so often.

Remove the chicken from the marinade and discard the marinade.

Preheat the grill to medium heat. Thread the chicken onto skewers. Brush chicken with canola and season to taste with salt and pepper.

The chicken should be cooked to 165 degrees F (about 12-15 minutes) by adding skewers and turning them occasionally.

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