Chicken Satay Skewers with Spicy Peanut Sauce

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  • Total Time: 30 mins
  • Hands-on Time: 20 mins
  • Makes: 3 servings

This chicken satay skewers recipe marinates tender white chicken in a kickin’ curry-yogurt sauce, throws it on the grill, then serves it up with a spicy peanut sauce made with curry, red pepper and fresh ginger.


  • 1/2 cup whole milk plain yogurt

  • 1 tablespoon soy sauce

  • 2 tablespoons honey, divided

  • 2 teaspoons Frontier Co-op Crushed Red Chili Peppers

  • 1 teaspoon Frontier Co-op Curry Powder

  • 1 teaspoon Frontier Co-op Garlic Powder

  • 1/4 teaspoon salt

  • 2 large chicken breasts, cut into thin strips

  • 1/2 cup full-fat canned coconut milk

  • 1/3 cup crunchy peanut butter (creamy also works)

  • 2 teaspoons fresh ginger, peeled and grated

  • 1 clove garlic, minced

  • 1 tablespoon rice vinegar

  • Chopped peanuts and fresh cilantro, for garnish


    1. In a small blender, combine yogurt, soy sauce, 1 tablespoon honey, 1 teaspoon red pepper flakes, ½ teaspoon curry powder, garlic powder and salt. Blend until smooth. Place chicken strips in a zip-lock bag or sealable container and refrigerate for at least 1 hour, up to 12 hours.

    2. In blender, combine coconut milk, peanut butter, ginger, garlic, rice vinegar, and remaining 1 tablespoon honey, ½ teaspoon curry powder and 1 teaspoon red pepper flakes. Blend until smooth. Transfer to a jar and refrigerate until ready to use. Sauce will thicken as it refrigerates.

    3. Soak 6 wooden skewers for 30 minutes. (Metal skewers can be used instead, no soaking needed).

    4. Pat skewers dry, thread chicken strips onto skewers, then place on a plate.

    5. Spray or brush the grill grates with olive oil. Preheat grill, covered, to medium heat (350 to 375 degrees).

    6. Place chicken skewers on hot grill and cover. Cook 1 to 2 minutes, or until grill marks appear. Using tongs, carefully flip skewers and grill another 1 to 2 minutes. Continue grilling and flipping every minute or so until chicken is cooked through.

    7. Transfer to a serving platter and serve with peanut sauce, peanuts and cilantro.

    To make this recipe dairy-free, substitute coconut milk for the yogurt. To make this recipe in stages, prepare the peanut sauce and marinate the chicken ahead of time. If serving more than 3 people, increase amount of meat to 3 chicken breasts (you will still have enough marinade for 3 chicken breasts, so no need to increase the portions on the marinade).


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