You can make the dipping sauce and add the chicken to the marinade before you leave for work in the morning, so you only need to skewer the chicken and grill when you get home.
We get chicken satay from our local Thai restaurant, and this recipe is spot on!! We did use peanut butter because I'm cheap (jars of almond butter are $10), but that just made it taste like the restaurant version. I'd make this for guests, it's that good. Plus it was really easy to make
Read MoreSuper easy recipe! Definitely make the dipping sauce last after all skewers are done. It really only takes less than a minute or it gets too thick from overcooking or standing. If it does, however, just throw in an extra splash of coconut milk to smooth it back out.
Read MoreThis is a great recipe, tasted good. I used peanut butter instead of almond butter. I doubled the sauce because I had an open can of coconut milk to use up, and it was way more than I needed. I would give it 4 stars except for the 2 hour marinating time. I made it ahead by a few hours. I was talking on the phone when I started mixing the marinade, and forgot the coconut milk. So it ended up 4 hours of marinade without the coconut milk, then added the coconut milk in for an additional hour.
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