September 8, 2021

Chicken Satay with Peach Dipping Sauce

Chicken Satay with Peach Dipping Sauce is one of our favorite summer appetizers. I love this recipe for several reasons. First of all, the coconut marinade is insanely delicious. Secondly, this dish is hearty enough to be a main dish. But, it’s also a super appetizer. And, lastly, I like that this dish features all the ripe summer peaches that my local orchards are full of right now.

The Equipment I Used

A Food Processor- You’ll need this to puree the Peach Dipping Sauce.
Wooden Skewers- I used wooden skewers, but you could also use metal ones.
A Grill Pan- Use this or any large skillet to cook your chicken.

The Ingredients Needed for Chicken Satay Skewers with Peach Dipping Sauce

Chicken- I used boneless, skinless chicken thighs. You could also use chicken breasts.
Coconut Milk- Use canned coconut milk. My favorite brand is Native Forest.
Peaches- Fresh peaches are key for this recipe.
Cornstarch- This helps the sauce thicken up.
Sriracha- You can find this in the Asian foods section of your market.
Fish Sauce- This can smell pretty pungent, but is mild in the marinade.
The Spices- All the spices add great flavor to the marinade and the chicken. Sometimes I can find these spices a little strong and overpowering, but in this recipe, they create a really great, light flavor.

How I Made my Satay

First, I mixed up the marinade, and let the chicken marinate for one hour. It’s important to cut your chicken pieces so that it cooks evenly.
Next, I made the peach sauce. Just keep an eye on it so that it doesn’t burn.
Then, came my least favorite part- threading the wet chicken cubes on the skewers.
Next, I grilled my chicken. It’s important to cook the chicken until it’s no longer pink inside.
Finally, I served the chicken with the dipping sauce.

If you like Thai flavors, you need to try this mildly spiced, summery Chicken Satay with Peach Dipping Sauce.

Chicken Satay with Peach Dipping Sauce

Coconut marinated chicken skewers with a peach dipping sauce.

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Prep Time 25

Cook Time 20

Marinating Time: 1

Total Time 1 45

Course Appetizer

Cuisine Thai

Servings

Equipment

8 wooded skewers
Food processor

Ingredients

2 pounds boneless, skinless chicken thighs, cut in half inch cubes
13.5 ounces canned coconut milk
1 tsp. fish sauce
2 tbsp. dark brown sugar
1 tsp. each coriander and cumin powder
½ tsp. each black pepper, yellow mustard powder, ground ginger, and fennel seed
1 tbsp. vegetable oil

For the Peach Dipping Sauce:

2 cups peeled and chopped peaches
¼ cup each water and honey
1 tbsp. lime juice
2 tsp. cornstarch
¼ tsp. kosher salt
1 tsp. sriracha

Instructions

Begin by making the marinade: In a large bowl, stir together the coconut milk, fish sauce, sugar, coriander, cumin, pepper, mustard, ginger, and fennel seed. Add the chicken. Cover and refrigerate for one hour. Also, soak your wooden skewers in water, for at least thirty minutes.
While the chicken marinates, make the Peach Dipping Sauce: Simmer all the ingredients for ten minutes in a three quart saucepan. Puree in a food processor. You can serve this warm, cold, or at room temperature.
After the chicken is marinated, thread the chicken on the skewers.
Heat a grill pan to high heat, and grill the chicken on both sides for about ten minutes, until the chicken is no longer pink inside. Serve with the peach sauce.