An incredibly flavorful marinade, ridiculously tender chicken and sweet, creamy Thai peanut sauce, makes this THE BEST Chicken Satay recipe ever! These grilled skewers are easy to make in under an hour and one of my all-time favorite recipes!
In a large bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, yellow curry powder, ground coriander, ground ginger, minced garlic, sriracha and fish sauce.
Add the diced chicken breasts to the marinade and toss to coat.
Cover the bowl with plastic wrap and place in the refrigerator, for at least 30 minutes, up to 4 hours.
After the chicken has marinated, remove the chicken from the marinade and discard the marinating liquid.
Place 4-5 pieces of chicken on 12 skewers.
Heat a grill to high heat.
Grill the chicken satay for 3-4 minutes per side.
Remove from the grill and serve with Thai peanut sauce on the side for dipping.
Notes
Gluten Free - to make this recipe gluten free, replace the soy sauce with tamari, or gluten free soy sauce.
Make Ahead - the marinade can be made up to 3 days in advance and the Thai Peanut Sauce can be made up to 2 weeks in advance.