Cravings | Pepper’s Chicken Satay with Pounded Peanut Dipping Sauce
Pepper’s Chicken Satay with Pounded Peanut Dipping Sauce
  • SERVES: 5–6
  • PREP: 20 minutes
  • TOTAL TIME: 2 hours, 30 minutes (including marinating time)

An exclusive recipe from Pepper’s upcoming cookbook for Thai grilled chicken skewers with an incredible spicy-sweet dipping sauce!

FOR THE SATAY

  • ¼ cup packed light brown sugar
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 tablespoon kosher salt, plus more for grilling
  • ½ teaspoon ground white pepper
  • 1 cup full-fat coconut milk
  • 2 pounds boneless, skinless chicken breasts or thighs
  • + Vegetable oil, for grilling

FOR THE POUNDED PEANUT DIPPING SAUCE 

Makes about 2 cups

  • ¾ cup dry-roasted unsalted peanuts
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon sweet chile jam, store-bought or homemade
  • 2 tablespoons light brown sugar
  • 2 teaspoons fish sauce, plus more to taste
  • 1 tablespoon fresh lime juice
  • + Chile oil, for drizzling (optional)

You may also like

20 minutes | Serves 3 to 4

30 | Serves 4

20 minutes (includes cooling time) | Serves 1

get inspired

Cookware

Shop

Chillwear

Shop