Go right now and get your grill ready because this chicken is going to knock your socks off. This Thai Satay chicken is seasoned in a delicious marinade of sweet pineapple juice, a splash of lime, soy and fish sauce, a spicy hit of sriracha, off set with some dark brown sugar, with some power players of basil, garlic and ginger. Go ahead soak all that in and let me know .... can you taste it?!?! This sauce doubles as a marinade and with the addition of peanut butter becomes a drool worthy dipping sauce for your chicken. One sauce with tons of flavor for those taste buds!
This is the perfect recipe to put on the grill. The pineapple caramelizes to perfection, and compliments the nutty peanut sauce. This is one recipe you will be making over and over again.
- 2 lbs. of chicken cut into bite sized pieces
- 1 Pineapple - Fresh cut into 1 inch pieces
- 3 Tbsp olive oil
- 1/3 C Coconut milk
- 1/2 tsp cornstarch
- 1/3 C Peanut Butter - Crunchy or smooth your choice.
- 1/3 C canned pineapple juice (do not use fresh!)
- 4 Tbsp Soy sauce
- 4 Tbsp packed lite brown sugar
- 1 Tbsp fish sauce
- Juice of 1 Lime
- 2 tsp Sriracha
- 2 tsp basil - ground/dried
- 3 cloves minced garlic
- 1 tsp ginger - ground
- 1/2 tsp fresh ground pepper
- Lime Juice
- Finely crushed peanuts
- Diced green onions
- Make Your Marinade: Grab a medium sized bowl and combine with a whisk, your pineapple juice, soy and fish sauce, brown sugar, lime, sriracha, basil, minced garlic, ginger and fresh black pepper. Take 3 tablespoons of olive oil and 4 tablespoons of your marinade (reserve the rest for you dipping sauce) and combine in a gallon size zip lock baggie. Throw in your chicken and place in the refrigerator to marinate for 1-4 hrs.
- Get Grilling! As a reminder, if using wooden skewers make sure you soak them for about 30 mins. prior to grilling.
- Set your grill to medium heat and grease it well. Prepare your soaked skewers with chicken and pineapple.
- Grill for 5 min. get a nice char then flip and repeat until chicken is completely cooked.
- Don’t have a Grill? Let’s head to the Oven/Broiler! Again soak your skewers at least 30 min prior to cooking. Line a baking sheet with parchment paper or aluminum foil and coat with nonstick spray. Add your skewers (don’t overlap them) to your cookie sheet and broil for 5 mins. then turn and cook another 5 min, until completely cooked. Depending on the thickness of your chicken it may take up to 15 min. Keep an eye on them so they don’t get overcooked or burnt.
- Thai Peanut Dipping Sauce: Grab your reserved marinade and add to a saucepan, set your stove to medium heat and add your coconut milk and cornstarch, whisk well. Once your sauce boils, reduce to a simmer for a few minutes, then remove from heat. Add your peanut butter (smooth or crunchy your choice). Dipping sauce should be thick. Try your sauce and adjust to your taste (more sriracha, lime and/or brown sugar).
- Sauce too thick? No worries, just add a splash water or coconut milk until you reach your desired consistency. Sauce too thin? Return to a the stove and simmer and cook till thickened.
- Glaze your kabobs with this mouth watering sauce or do what I do take your skewer and just dunk it into your sauce. Go ahead... it’s okay.. no ones looking! Garnish with finely crushed peanuts and fresh lime. This tastes amazing over jasmine rice.
- Enjoy Friends!
Reminder! Do not use fresh pineapple juice, it contains an enzyme called bromelain which makes your chicken total MUSH! Canned pineapple juice has had the enzyme removed leaving just great pineapple juice ready to infuse your chicken.
References Adapted By:
Jen, THAI PINEAPPLE PEANUT SATAY CHICKEN [Blog Post] Retrieved from: https://carlsbadcravings.com/thai-pineapple-peanut-chicken-satay/
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