Description
Chicken Satay is a flavorful, easy-to-make grilled chicken dish marinated in a zesty blend of soy, lime, and spices, served with a creamy peanut sauce. Perfect for a light meal or party appetizers, this healthy recipe is a crowd-pleaser, combining tender grilled chicken skewers with a rich, tangy peanut dipping sauce.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into 1-inch strips
- 2 tablespoons low-sodium soy sauce or tamari (for gluten free)
- ½ tablespoon fish sauce or additional ½ tablespoon soy sauce
- 2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
- 1 tablespoon honey
- 1 tablespoon Sriracha sauce
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
For the Peanut Sauce:
- 1 cup low sodium chicken broth
- 5 tablespoons creamy peanut butter
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce or tamari (for gluten free)
- 2 teaspoons fish sauce or additional 2 teaspoons soy sauce
- 2 teaspoons Sriracha sauce
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon freshly squeezed lime juice (from about 1 small lime)
For Serving:
- Chopped fresh cilantro
- Chopped unsalted roasted peanuts
- Lime wedges
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic. Add the chicken strips and toss until fully coated. Cover the bowl with plastic wrap and refrigerate to marinate for 2 hours or up to overnight for maximum flavor. Remove from the refrigerator and let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
- Prepare the Peanut Sauce: While the chicken marinates, combine the chicken broth, creamy peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and minced garlic in a medium saucepan. Heat over medium heat until it comes to a simmer. Stir often and let the sauce cook until smooth and thickened, about 6 minutes. Stir in the lime juice and remove from heat. Keep warm or set aside.
- Preheat the Grill: Heat an outdoor grill or an indoor grill pan on medium-high heat, ensuring it’s hot before cooking.
- Thread Chicken onto Skewers: Remove the chicken from the marinade and thread the strips onto skewers evenly.
- Grill the Chicken: Place the skewers on the grill and cook the chicken for 2-3 minutes per side, turning until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Rest and Serve: Remove the skewers from the grill and let them rest for 2-3 minutes. Sprinkle chopped peanuts and fresh cilantro over the chicken. Serve the skewers warm with the peanut sauce and lime wedges on the side for squeezing.
Notes
- For gluten-free options, use tamari instead of regular soy sauce.
- If you don’t have an outdoor grill, an indoor grill pan works well.
- Soaking wooden skewers in water prevents them from burning on the grill.
- Marinating overnight intensifies the flavor, but 2 hours is sufficient if short on time.
- Adjust Sriracha amounts in marinade and sauce according to your spice preference.
- Leftover peanut sauce can be stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Southeast Asian
