Grilled Chicken Satay with Thai Peanut Dipping Sauce
Prep 10 mins
Marinate3 hours
Preheat17 mins
Total 3h 45 mins
Medium
Serves 6
These grilled chicken skewers are an easy and delicious appetizer to share at a party. Chicken flavored with a classic Thai marinade, and served with a tangy peanut sauce. Get that classic grill charred flavor with woodfired grilling.
TIP: Be sure to marinate the chicken for at least 3 hours (or up to 8 hours) for full flavor.
This dish contains the following allergens: Peanuts
Cooking mode
Step-by-step instruction without your screen going to sleep
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Utensils
Whisk
Skewers
2 medium bowls
Step 1
In a medium bowl, whisk together coconut milk, soy sauce, garlic, sugar, fish sauce, lime juice, and chili crisp oil or crushed red pepper. Place marinade and chicken in a large resealable plastic bag. Massage outside of bag to work marinade over all parts of chicken, then place bag in the refrigerator for 3 to 8 hours. When marinating is complete, remove chicken from bag and thread onto skewers.
Step 2
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood.
Step 3
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
Step 4
Turn dial to GRILL, set the temperature to MED, and set time to 20 minutes. Press WOODFIRE FLAVOR. Select START/STOP to begin preheating (preheating will take approx. 13–17 minutes).
Step 5
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood, and add skewers to grill. Close hood to begin cooking. Flip skewers every 6 minutes until cooking is complete.
Step 6
While chicken is cooking, prepare peanut sauce. In a medium bowl, whisk together all peanut sauce ingredients, except water. Then slowly whisk in water until smooth.
Step 7
When cooking is complete, open hood and remove chicken from grill. Garnish skewers with chopped cilantro and peanuts and serve with peanut sauce.
Grilled Chicken Satay with Thai Peanut Dipping Sauce
Step 1 of 7
In a medium bowl, whisk together coconut milk, soy sauce, garlic, sugar, fish sauce, lime juice, and chili crisp oil or crushed red pepper. Place marinade and chicken in a large resealable plastic bag. Massage outside of bag to work marinade over all parts of chicken, then place bag in the refrigerator for 3 to 8 hours. When marinating is complete, remove chicken from bag and thread onto skewers.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 2 of 7
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 3 of 7
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close the smoke box lid.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 4 of 7
Turn dial to GRILL, set the temperature to MED, and set time to 20 minutes. Press WOODFIRE FLAVOR. Select START/STOP to begin preheating (preheating will take approx. 13–17 minutes).
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 5 of 7
When unit beeps to signify it is preheated and ADD FOOD is displayed, open hood, and add skewers to grill. Close hood to begin cooking. Flip skewers every 6 minutes until cooking is complete.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 6 of 7
While chicken is cooking, prepare peanut sauce. In a medium bowl, whisk together all peanut sauce ingredients, except water. Then slowly whisk in water until smooth.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
½ cup
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
Step 7 of 7
When cooking is complete, open hood and remove chicken from grill. Garnish skewers with chopped cilantro and peanuts and serve with peanut sauce.
8
boneless, skinless chicken thighs, cut in 1-inch pieces
113ml
canned coconut milk
57ml
reduced-sodium soy sauce
1 tablespoon
minced garlic
50g
brown sugar
v
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
6–9
wooden skewers
chopped cilantro, for garnish (optional)
chopped peanuts, for garnish (optional)
Peanut Sauce
113g
creamy or crunchy peanut butter
2 tablespoons
rice wine vinegar
2 tablespoons
reduced-sodium soy sauce
3 tablespoons
honey
juice of 1 lime
1 teaspoon
sesame oil
2 teaspoons
fresh ginger, grated
1 tablespoon
garlic, minced
¼ teaspoon
red crushed pepper (optional)
2–4 tablespoons
water
8
boneless, skinless chicken thighs, cut in 1-inch pieces
½ cup
canned coconut milk
¼ cup
reduced-sodium soy sauce
1 tablespoon
minced garlic
¼ cup
brown sugar
1 teaspoon
fish sauce
1 teaspoon
lime juice
¼ teaspoon
chili crisp oil or crushed red pepper (optional)
