Dinner, Outdoor Cooking

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 chilli 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 into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

Step 2 of 7

To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

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 into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

Step 4 of 7

Turn dial to GRILL, set the temperature to MED and set time to 20 minutes. Press WOODFIRE FLAVOUR. Press START/STOP to begin preheating (IGN and preheating will take approx. 8-10 minutes)

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

Step 5 of 7

When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and add the skewers to the grill. Close lid to begin cooking. Flip skewers every 6 minutes until cooking complete

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

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 into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

Step 7 of 7

When cooking is complete, open lid and remove chicken from grill. Garnish skewers with chopped coriander and peanuts and serve with peanut sauce

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
125ml canned coconut milk
60ml reduced salt soy sauce
1 tbsp minced garlic
50g brown sugar
1 tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

125g creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

8 boneless, skinless chicken thighs, cut into 2.5cm pieces
4fl. oz canned coconut milk
2fl. oz reduced salt soy sauce
1 tbsp minced garlic
1oz brown sugar
1tsp teaspoon fish sauce
1 tsp lime juice
¼ tsp chilli flakes (optional)

For the peanut sauce

4oz creamy or crunchy peanut butter
2 tbsp rice wine vinegar
2 tbsp reduced salt soy sauce
3 tbsp honey
Juice of 1 lime
1 tsp sesame oil
2 tsp fresh ginger, peeled, grated
1 tbsp minced garlic
¼ tsp chilli flakes
2-4 tbsp water

For garnish (optional)

Chopped coriander
Chopped peanuts

Compatible with

Ninja Woodfire Electric BBQ Grill & Smoker

Allergies

Tip: Allergy Advice

Cooking mode

For the peanut sauce

For garnish (optional)

For the peanut sauce

For garnish (optional)

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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