Chicken Satay Grilled Chicken Satay with Creamy Peanut Dipping Sauce Ingredients: For the Chicken Satay: 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into thin strips 2 tablespoons soy sauce 2 tablespoons coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice 2 garlic cloves, minced 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cumin Bamboo skewers (soaked in water for 30 minutes) For the Peanut Sauce: 1/2 cup creamy peanut butter 1/4 cup coconut milk 2 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 teaspoon chili garlic sauce (optional for heat) 1/4 cup hot water (to thin as needed) Directions: In a medium bowl, combine all marinade ingredients and mix well. Add chicken strips to the marinade, toss to coat, cover, and refrigerate for at least 1 hour (or overnight for best flavor). Thread marinated chicken onto soaked skewers. Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill skewers for 3–4 minutes per side or until chicken is cooked through and slightly charred. Meanwhile, in a small bowl, whisk together all peanut sauce ingredients. Adjust water for desired consistency. Serve skewers hot with a side of peanut sauce and garnish with chopped cilantro or crushed peanuts if desired. Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes Kcal: 320 kcal per serving | Servings: 4 servings #chickensatay #grilledchicken #peanutsauce #thaifood #southeastasianfood #chickenskewers #streetfoodstyle #easychickenrecipes #bbqchicken #summergrilling #sataysauce #spicydipping #coconutmarinade #mealprepideas #asianinspired #dinnerrecipes #partyappetizers #proteinpacked #flavorfulfood #homemadebbq These Chicken Satay skewers are grilled to perfection and paired with the creamiest peanut dipping sauce! Ideal for BBQs, weeknight dinners, or your next gathering

Garlic Butter Chicken Thighs Golden Pan-Seared Chicken Thighs in Garlic Butter Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 tablespoon olive oil 3 tablespoons unsalted butter 6 garlic cloves, minced 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/2 cup chicken broth 1 tablespoon lemon juice Fresh parsley, chopped (for garnish) Directions: Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crispy. Flip and cook another 5 minutes. Remove from pan and set aside. Lower heat to medium. In the same pan, add butter and garlic. Sauté for 1 minute until fragrant. Stir in thyme, chicken broth, and lemon juice. Simmer for 2–3 minutes. Return chicken thighs to the skillet, skin-side up. Spoon sauce over the top. Cover and cook on low for 10–12 minutes, or until the chicken reaches 165°F (74°C). Uncover and let simmer for an additional 2 minutes to thicken the sauce slightly. Garnish with chopped parsley and serve with mashed potatoes, rice, or crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 395 kcal | Servings: 4 servings #garlicbutter #chickenthighs #comfortfood #homemade #weeknightdinner #easychickenrecipes #garliclover #butterychicken #skilletchicken #panseared #herbedchicken #onepanmeal #savorydishes #lowcarbdinner #familymeals #quickdinner #flavorfulchicken #crispychicken #glutenfreeoption #butterbased Crispy, buttery, garlicky goodness in every bite! These Garlic Butter Chicken Thighs are the ultimate comfort food. Ready in just 35 minutes!

Coconut Chicken Curry Creamy Coconut Chicken Curry with Aromatic Spices Ingredients: 1 ½ lbs boneless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, finely chopped 3 garlic cloves, minced 1 inch fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon paprika 1 can (14 oz) full-fat coconut milk 1 cup chicken broth 1 tablespoon tomato paste Salt and pepper to taste Juice of ½ lime Fresh cilantro, chopped (for garnish) Cooked basmati rice, to serve Directions: Heat oil in a large skillet or pot over medium heat. Add chopped onions and sauté until softened and golden, about 5–7 minutes. Stir in garlic and ginger, cook for another minute until fragrant. Add curry powder, turmeric, and paprika. Toast the spices for 1 minute while stirring. Add the chicken pieces and season with salt and pepper. Sear until lightly browned on all sides. Stir in the tomato paste, then pour in the coconut milk and chicken broth. Mix well to combine. Bring to a simmer and cover. Let it cook for 20–25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens. Stir in lime juice for a fresh finish. Adjust salt and spice to taste. Garnish with chopped cilantro and serve hot over basmati rice. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 470 kcal | Servings: 4 servings #coconutchickencurry #chickencurryrecipe #currylovers #comfortfood #easychickenrecipe #glutenfree #currywithrice #coconutmilkrecipes #homecookedcurry #familydinner #simplechickenmeals #flavorfuldinner #mildspicy #weeknightcurry #onepotmeal #creamycurry #spicedchicken #basmatiricepairing #saucydinner #wholesomemeal Comfort in a bowl! This Coconut Chicken Curry is rich, creamy, and loaded with warm spices. Perfect for a cozy night in!

Coconut Curry Chicken with Chickpeas Creamy Coconut Curry Chicken with Tender Chickpeas and Spices Ingredients: 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 1 tablespoon coconut oil (or vegetable oil) 1 large onion, diced 4 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons red curry paste 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili flakes (optional, for heat) 1 (14 oz) can full-fat coconut milk 1 (15 oz) can chickpeas, drained and rinsed 1 cup chicken broth Salt and pepper, to taste 1 tablespoon lime juice Fresh cilantro, chopped (for garnish) Cooked jasmine or basmati rice, for serving Directions: Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 4–5 minutes until soft. Stir in garlic and ginger; cook for 1 minute until fragrant. Add curry paste, turmeric, cumin, and chili flakes (if using). Stir for 1 minute to toast the spices. Add the chicken pieces and season with salt and pepper. Cook for 4–5 minutes, stirring occasionally, until lightly browned. Pour in the coconut milk and chicken broth. Add chickpeas and stir to combine. Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, or until the chicken is fully cooked and the sauce thickens. Stir in lime juice, taste, and adjust seasoning if needed. Serve hot over rice and garnish with fresh cilantro. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 460 kcal | Servings: 4 servings #coconutcurry #chickencurry #chickpearecipes #currylover #easycurry #currywithcoconutmilk #comfortfood #weeknightdinner #spicycurry #thairecipes #creamycurry #dinnerinspo #homemadecurry #currybowl #flavorpacked #onepotmeal #curryaddict #currychicken #healthycomfortfood #easychickenrecipes Creamy, dreamy, and full of bold flavor! This Coconut Curry Chicken with Chickpeas is the ultimate one-pot wonder for your dinner table.

Bang Bang Chicken Bites Crispy Bang Bang Chicken Bites with Sweet and Spicy Sauce Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 1/2 cup buttermilk 1/2 cup cornstarch 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper Vegetable oil for frying For the Bang Bang Sauce: 1/2 cup mayonnaise 1/4 cup sweet chili sauce 1 tablespoon sriracha (or more to taste) 1 tablespoon honey 1 teaspoon rice vinegar Directions: Place chicken cubes in a bowl with buttermilk and let marinate for 15–30 minutes. In another bowl, mix cornstarch, flour, salt, and pepper. Heat vegetable oil in a deep skillet over medium-high heat until hot (350°F/175°C). Dredge each chicken piece in the flour mixture and shake off excess. Fry chicken in batches, about 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate. In a small bowl, whisk together all sauce ingredients until smooth. Toss the crispy chicken bites with the sauce until evenly coated or serve the sauce on the side for dipping. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #bangbangchicken #crispychicken #chickenbites #easychickenrecipes #sweetandspicy #chickendinner #friedchicken #chickentreats #familymeals #appetizerideas #comfortfood #asianinspired #weeknightdinner #srirachachicken #spicychickenbites #partyfood #crispygoodness #chickensnack #quickmeals #easyhomemade Get ready to fall in love with these Bang Bang Chicken Bites! Crispy, juicy, and coated in a sweet and spicy sauce that’s totally addictive!