Thai Chicken Satay Skewers
Things happen in my house when we eat food on a stick. Seriously. THINGS HAPPEN.
I don’t even know how else to describe it. But dinner last night when we ate these delicious Thai chicken satay skewers was an adventure in oddities. I’m telling you, there was nothing normal about this dinner.
So what happened? Well, first our 2 year old actually decided to take an interest in the “meat lollipops.” Why? Probably because she’s absolutely obsessed with lollipops these days and she’s not wrong. These Thai chicken satay skewers are pretty much chicken lollipops. I mean sort of. They’re on a stick. So I’ll give her that. Either way, she actually ate more than air and pixie dust at dinner last night so winning right there.
Second: we did lots of lollipop cheers. Aside from being in love with lollipops, Goose absolutely is obsessed with doing cheers. Yes, cheers, like you would do when clinking together two glasses. Except in Goose’s case, she wants to cheers everything: noses, eyeballs (yes, eyeball cheers are a thing in this house), forks, and meat lollipops.
Which brings me to the third thing that happened during dinner last night. Somehow in the lollipop cheersing, the ever mature man that my husband is began using his Thai chicken satay skewer as a light saber and taught our two year old how to light saber duel. With kebob sticks. At the dinner table.
Yep. That happened.
But then so did the act of building a space ship out of the sticks. After all the chicken had been eaten, my husband proceeded to stick the sticks into some of the remaining veggie slices I had cut to serve with the meal. He stuck three sticks into a cucumber slice and stands it up so it looked like a water tower. He found the water tower comment totally insulting and informed in no uncertain circumstances that it was actually a space ship. Who knew?
So yeah, dinner on sticks is totally an event.
But these Thai chicken satay skewers are totally worth any dinner time antics that may accompany the act of eating dinner on a stick. They are so yummy and full of flavor. Not at all chickeny and bland. The coconut milk, lime, Siracha, honey, and soy sauce make for a perfectly flavored chicken. It isn’t too spicy, just right, with a nice hint of sweetness and freshness.
And let’s talk about the peanut dipping sauce. So good. It’s pretty close to the dressing from my Thai chicken salad with creamy peanut dressing with a few small adjustments. I added more coconut milk to keep it creamier and instead of using curry powder, I used Thai red curry paste. However, if heat isn’t your thing, feel free to omit it. I won’t judge.
This whole dish is just like the dipping sauce. Gives you tons of options. You can serve it as an appetizer or do it up lettuce wrap style and serve it with romaine leaves, cucumber slices, and red peppers for a nice light summer meal. And you won’t even feel guilty when you dig into a big skillet chocolate chip cookie or some shortcut boozy Kahlua brownies after dinner. Because balance.
Serves 7-8 skewers
Thai Chicken Satay Skewers with Curry Peanut Dipping Sauce make the perfect light meal or a delicious appetizer.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 1 pound of boneless, skinless chicken tenders
- the juice of 1 lime
- 1/4 cup of coconut milk
- 2 tbs soy or tamari sauce
- 2 tbs honey
- 2 tbs siracha*
- 1 tsp ginger
- 1 clove of garlic, crushed
- 1 tsp of curry paste
- 3/4 cup of creamy peanut butter
- 1/4 cup of soy or tamari sauce
- 4 tbs honey
- 1 tbs curry paste
- 1 cup of coconut milk
- juice of 1 lime
- Soak skewers in water. Spear each piece of chicken with a skewer so it is held in place lengthwise.
- In a bowl whisk together all the ingredients for the chicken marinade. Pour the marinade over the chicken and cover.
- While chicken is marinading, whisk together all the ingredients for the peanut sauce and set aside.
- Preheat a grill pan to medium to medium high heat and spray pan with non stick spray. Cook chicken for approximately 2-3 minutes per side before flipping and cooking on the other side. Brush on extra marinade prior to flipping. Cook until the chicken is opaque and cooked through.
- Serve immediately with dipping sauce. Garnish with chopped peanuts and cilantro if desired.
*adjust the Siracha to suit your heat level **use tamari to keep the recipe gluten free ***To make into a meal serve with romaine lettuce, cucumber slices, bean sprouts, rice noodles and make into lettuce wraps