These saté chicken skewers are the partner recipe to the Asian Sweet and Sour Cucumber Salad I posted last week. The combination of flavors lights up your mouth, and the creamy ‘peanut’ sauce takes this dish right over the top.
In fact I almost made a recipe out of just the ‘peanut’ sauce because it’s both easy and versatile, along with being incredibly addictive! There’s a little quotation mark around ‘peanut’ sauce because there’s no actual peanuts involved in this recipe.
I love making peanut sauces with cashew butter for anyone who can’t have peanut products. But you can easily make this with peanut butter as well for a more traditional version.
Time saving tip: marinate and grill the chicken thighs whole instead of cutting them into strips to make skewers.
This meal is both light and refreshing while at the same time being incredibly comforting. I love dishes that combine those two concepts because while I crave fresh flavors in the depths of winter, it’s so chilly out that I need that comforting aspect as well!Print
Saté Turmeric Chicken with Creamy ‘Peanut’ Sauce
- Total Time: 40 mins
- Yield: 4-6 servings, or 16 chicken skewers 1x
Turmeric Chicken Skewers:
- 1 pkg boneless skinless chicken thighs, about 4, 1 1/2 pounds
- 2 cloves garlic, minced
- 1 Teaspoon ground turmeric powder
- 2 Tablespoons gluten free soy sauce, tamari, or coconut aminos
- 1 Tablespoon minced fresh ginger
Creamy ‘Peanut’ Sauce:
- 2 Tablespoons minced fresh ginger
- 2 cloves garlic, minced
- 1 can coconut milk, I like the Native Forest brand
- 1/4 cup nut/seed butter, cashew butter or peanut butter are my favorites
- 1 Tablespoon maple syrup
- 1/4 cup gluten free soy sauce, tamari, or coconut aminos
- 2 Tablespoons freshly squeezed lime juice
- 1 Teaspoon sambal oelek chili paste, or to your taste, see notes
- 1/4 cup chopped toasted cashews (or peanuts if you’d like) for garnishing
- Cut the chicken thighs into 1/2″-3/4″ strips, and combine the chicken strips with the rest of the chicken skewer ingredients. Marinate the chicken for at least 1 hour in the fridge or overnight. You can also leave the chicken thighs whole, and just add the marinade ingredients to speed up the prep time.
- If you’re using wooden skewers to grill the chicken, be sure and soak them in water overnight before using them, or they will burn on the grill.
- Make the ‘peanut’ sauce by adding the ginger, garlic, coconut milk, nut/seed butter of choice, maple syrup, and soy sauce to a medium sized saucepan. Bring the sauce to a boil stirring occasionally, then reduce the heat to low and simmer the sauce until it begins to thicken, about 10-15 minutes. Stir the sauce every few minutes while it simmering to prevent it sticking. When the sauce has thickened, remove it from the heat and whisk in the lime juice and chili paste to taste. Keep the sauce warm until you’re ready to serve the chicken.
- When you’re ready to cook the chicken, preheat a grill over high heat. While the grill heats, thread the marinated chicken strips onto the skewers, you will have about 16 skewers. When the temperature reaches 425º-450ºF, place the chicken skewers on the grill and immediately lower the heat to medium, maintaining a temperature of 350º-400ºF. Grill for about 6-8 minutes, or until the chicken skewers are no longer sticking to the grill. Then turn them over to finish cooking, about 6 additional minutes. The cooking time will vary depending on the thickness of the chicken skewers, and will be slightly longer if you left the chicken thighs whole.
- When the chicken is done, serve it with the ‘peanut sauce’, and chopped nuts sprinkled over the top for a garnish. For side dishes I love serving this with my Asian Sweet and Sour Cucumber Salad and steamed rice.
You can also use red pepper flakes in place of the chili paste if you can’t find it, but add them in before you simmer so they have time to add their heat to the sauce.
- Prep Time: 20 mins
- Cook Time: 20 mins
40 thoughts on “Saté Turmeric Chicken with Creamy ‘Peanut’ Sauce”
Hi Kari, I made this for a group of 10 this weekend (minus garlic due to a sensitivity). It was delicious! It’s the 2nd time I’ve made it and both times I wish I had worn gloves to prevent my fingers from turning yellow! LOL. I use coconut aminos vs. tamari and it makes the chicken delicious and tender! One note however… I question the use of thighs. They are small, a pain to cut evenly, and just don’t present well for skewers. Next time I’m using breasts. 🙂
I’m so glad you enjoyed them, and yes you definitely have to watch that turmeric! I personally like to use chicken thighs because the meat is nice and moist, where chicken breasts while easier to cut are also easier to turn into sawdust on the grill. If you decided to try the thighs in the future, try freezing them for 30-45 minutes, or cutting them up partially defrosted which does make it easier. Also if you have a really sharp knife, they cut up nicely, so that might help as well!
Kari You are beauty. All dishes are awesome. I am going o try few to impress my gf lol :p
By the way your blog is really awesome, i just bookmarked and i love to see your most post.
Thanks so much and I hope the recipes are a hit with your girlfriend!
Asian flavors are of my favorites and something I’m always looking to incorporate into my weekly meal rotation. This is so awesome! Thanks.
Me too, I never get enough of Asian flavors, especially Thai cuisine!
This looks delicious! I love Thai food so much.
Me too, I hope to go there someday and eat and eat and eat!!!
OMG! Anyone who knows me knows that I LOVE my Asian flavors. It is absolutely genius that you made a “peanut’ sauce without any peanuts. This recipe rocks my socks. Nice job!
Thank you Kelly, I absolutely love Asian flavors too!