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Charcoal chicken satays dipped in peanut sauce.
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5 from 36 votes

Charcoal Grilled Chicken Satays

Charcoal grilled chicken satays are an easy crowd pleaser. Juicy pieces of coconut-marinated chicken thigh grilled over charcoal fire and served with an incredible peanut sauce.
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 2 hours 55 minutes
Servings 5 skewers
Calories 337kcal
Cost $13/ 10€

Equipment

Ingredients

For the Marinade

  • 640 g chicken thigh, boneless and skinless about 4 chicken thighs
  • 1 can coconut milk (384g)
  • 7 g curry powder (1 tbsp)
  • 15 g garlic, peeled 4 cloves of garlic
  • 18 g ginger, peeled roughly the same amount as 4 cloves of garlic
  • ½ whole red chili cut in half
  • 0.5 g coriander powder (1 tsp)
  • 14 g soy (1 tbsp)

Everything Else

  • 6 whole skewers, soaked
  • 1 bunch thai basil for garnish
  • 14 g butter, melted (optional) (1 tbsp)
  • sea salt to taste
Metric - US Imperial

Instructions

  • Slice the garlic and ginger into rough pieces and add to a bowl with the rest of the marinade ingredients.
    Whisking the marinade in a bowl.
  • Cut the chicken into bite-sized pieces that will fit onto the skewers. Add to the marinade and let sit for at least 2 hours or preferably overnight in the fridge.
    *If you are planning to BBQ today, soak the wooden skewers in cold water. This will prevent them from burning too quickly.
    The chicken pieces marinating in coconut milk and spices.
  • Once the chicken has marinated, fire up the BBQ. Make sure to get it very hot.
    Thread the meat onto the skewers as evenly as possible.
    Threading the meat onto the skewers.
  • Once the grill is raging hot, lightly oil a paper towel and brush the grill. Season the chicken skewers heavily with salt right before grilling.
    Seasoning the chicken skewers
  • Grill on the hottest part of the grill.
    Grilling the chicken skewers on the hottest part of the grill.
  • After they're nicely charred on one side, turn over and grill on the other side.
    Everytime you turn the meat over, brush with butter. Test the biggest piece of meat with a knife by cutting slightly to see if the meat is cooked or use a thermometer and pull off the grill once they reach 165°F.
    Flipping over the charcoal chicken.
  • Before serving, baste with a final brush of melted butter and rest the chicken for 5 minutes on the fresh basil.
    Serve with peanut sauce and enjoy!
    The finished chicken satays on a plate with peanut sauce and coconut on the side.

Notes

Soaking the wooden skewers in water prevents them from burning too quickly on the grill.
The chicken will likely be ice cold after sitting in the fridge overnight. You can use gloves if it's too cold to handle.

Nutrition

Calories: 337kcal | Carbohydrates: 5g | Protein: 27g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 147mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 4mg
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