Grilled Chicken Satay with Thai Peanut Sauce on the Arteflame Grill

This grilled chicken satay recipe is a delicious blend of tender, marinated chicken and rich, flavorful Thai peanut sauce. Using the Arteflame grill gives the chicken a perfect char while keeping it juicy and flavorful. Paired with the creamy peanut sauce, this dish is perfect as an appetizer or main course.

Ingredients

For the Chicken Satay:

1 1/2 pounds boneless, skinless chicken thighs or breasts
3 tablespoons soy sauce
2 tablespoons coconut milk
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon cumin powder
1 tablespoon peanut oil or vegetable oil
Skewers (soaked in water for 30 minutes if wooden)

For the Thai Peanut Sauce:

1/2 cup creamy peanut butter
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon red curry paste
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 cloves garlic, minced
1 teaspoon ginger, minced
Chopped peanuts and cilantro for garnish (optional)

Instructions

1. Prepare the Arteflame Grill

Start by lighting your Arteflame grill. Stack firewood over three oil-soaked napkins at the bottom of the grill, light them, and let the grill heat for about 20 minutes. You'll use the flat cooktop to achieve a perfect char on the chicken skewers.

2. Marinate the Chicken

Cut the chicken into thin strips (about 1 inch wide) for skewering. In a bowl, mix the soy sauce, coconut milk, brown sugar, garlic, ginger, lime juice, turmeric, coriander, cumin, and oil. Add the chicken strips to the marinade and toss to coat. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).

3. Make the Thai Peanut Sauce

In a small cast-iron skillet or heatproof container, combine the peanut butter, coconut milk, soy sauce, red curry paste, lime juice, brown sugar, rice vinegar, fish sauce, garlic, and ginger. Place the container on the outer edge of the flat cooktop griddle and gently heat the sauce, stirring frequently until smooth, about 5-7 minutes. Adjust with water if it thickens too much. Remove from heat and set aside.

4. Skewer the Chicken

Thread the marinated chicken strips onto the soaked skewers, making sure each piece is evenly spread along the skewer.

5. Grill the Chicken

Place the chicken skewers on the hot center of the Arteflame grill’s flat cooktop. Grill each side for about 4-5 minutes, or until the chicken is cooked through and has a nice char. Turn the skewers frequently to avoid burning.

6. Serve

Once the chicken is fully cooked, transfer the skewers to a serving platter. Serve with the Thai peanut sauce on the side for dipping. Garnish with chopped peanuts and cilantro if desired.

Tips for Perfect Chicken Satay

Marinate Longer: For the most flavor, marinate the chicken for at least 2 hours or overnight.
Even Grilling: Turn the skewers regularly to ensure even cooking and prevent burning.
Peanut Sauce Consistency: If the peanut sauce gets too thick, thin it with a little water or coconut milk.

Conclusion

Grilled chicken satay with Thai peanut sauce is a flavorful and fun dish to prepare on the Arteflame grill. The marinade gives the chicken a beautiful depth of flavor, while the peanut sauce adds a creamy, spicy finish. Serve it as a crowd-pleasing appetizer or a main dish!

Variations

Spicy Chicken Satay: Add extra chili paste or sriracha to the marinade for a spicier kick.
Lemongrass Chicken Satay: Add minced lemongrass to the marinade for a fresh, fragrant twist.
Satay with Cashew Sauce: Replace peanut butter with cashew butter for a unique flavor in the sauce.
Coconut Chicken Satay: Add shredded coconut to the marinade for a more tropical flavor.
Vegetarian Satay: Swap chicken for marinated tofu or tempeh for a vegetarian option.