Boneless, skinless chicken thighs are marinated in a flavorful mixture of curry paste, soy sauce, lime, honey, spices, and more, and grilled until caramelized and delicious. Serve with a homemade peanut sauce for dipping!
In a large bowl, whisk to combine the soy sauce, lime juice, green curry paste, garlic, fish sauce, cumin, coriander, and honey.
Add the chicken to the marinade, toss to coat, then let it sit in the fridge for 2-4 hours, and up to overnight.
Preheat a grill** to medium high heat, and take the chicken out of the marinade (don’t discard the marinade). Grill the chicken for about 3-4 minutes on each side, until cooked through.
While the chicken cooks, pour the leftover marinade into a saucepan, and bring the liquid to a boil.
Boil for a minute or two to ensure that the bacteria is killed, then add the peanut butter and coconut milk.
Bring to a simmer and cook for 3 minutes.
Remove from the heat, and whisk in the lime juice and honey. Taste it and adjust the seasoning with salt and pepper if necessary (and you can also add soy sauce).
Serve the chicken satay and peanut sauce together. Enjoy!
*Try to use a coconut milk that has a stabilizer in it. For example, the Trader Joe's one doesn't have any stabilizers, so it will tend to separate unless you stir it vigorously.** If you have an outdoor grill, that's fantastic, but most of the year I grill indoors with this plug-in grill. My father in law got it for me for Christmas one year, and I was shocked by how much flavor and caramelization it gives. Highly recommend!