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Chicken is skewered on wooden sticks and grilled.
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Chicken Satay with Peanut Dipping Sauce

Chicken Satay is an exotic yet surprisingly simple appetizer. Make up a quick marinade for the chicken, skewer it, and then grill until it's cooked through.

Course Appetizer
Cuisine Asian
Prep Time 10 minutes
Cook Time 15 minutes
Marinating: 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 351 kcal
London Brazil

Ingredients

Chicken Satay

  • 1 ½ lbs. chicken thighs boneless and skinless
  • 2 Tbsp. oil avocado or olive
  • 2 Tbsp. soy sauce of gluten-free Tamari
  • 2 Tbsp. lime juice freshly squeezed
  • 2 Tbsp. honey
  • 2 tsp. Sriracha sauce
  • 1 tsp. ginger paste
  • 2 cloves garlic finely minced
  • ¾ tsp. salt

Peanut Dipping Sauce

  • ½ cup peanut butter smooth
  • 2 Tbsp. soy sauce Tamari or gluten-free
  • 2 Tbsp. brown sugar honey or coconut sugar
  • 1 Tbsp. rice vinegar or lime juice
  • 1 clove garlic finely minced
  • ½-1 tsp. Sriracha sauc e to taste
  • 3-6 Tbsp warm water

To Serve:

  • Lime wedges
  • Cilantro finely chopped
  • Peanuts salted, coarsely chopped
  • 6- inch wooden skewers

Instructions

For the Chicken Satay:

  1. Soak skewers for 20 minutes in water.
  2. Add all chicken satay ingredients, except for the chicken thighs, to a large bowl. Whisk together until well combined.
  3. Slice chicken thighs into 1-inch thick strips.
  4. Add the strips to the marinade and let marinate in the refrigerator for 30 minutes or up to overnight.
  5. Remove one strip from the bowl and let any excess marinade drip off. Thread the skewers through the middle of the chicken lengthwise.
  6. Add oil to a large grill plate or skillet and place the skewers in a single layer. If they don’t all comfortably fit you may need to divide them up into 2 batches.
  7. Cook the chicken over medium heat for 14-16 minutes, rotating the skewers every 4-5 minutes. Brush any excess marinade over the skewers halfway through cooking.
  8. You can also cook these on a medium-heat grill for 10-15 minutes, also turning every 4-5 minutes and basting with residual marinade halfway through.

For the Peanut Dipping Sauce:

  1. Add all ingredients, except for the water, to a medium-sized bowl. Whisk until smooth and well combined.
  2. Slowly add in warm water, 1 tablespoon at a time, to help thin it out. Serve immediately or refrigerate until ready to use.
  3. Serve the skewers with a sprinkle of chopped peanuts, cilantro, lime wedges, and the peanut dipping sauce. Enjoy!

Recipe Video

Recipe Notes

Meal Prep and Storage

  • How to prep ahead of time: You can slice the chicken and let it marinate in the refrigerator for up to 24 hours.

  • How to store: Remove the leftover chicken satay from the sticks and place them in an airtight container or Ziploc bag. These will keep in the fridge for up to 3 to 4 days.

  • How to freeze: Chicken satay freezes well. Remove the skewers and place the chicken in a freezer-safe container for up to 4 to 5 months.

  • How to reheat: You can either use a microwave in 15-second increments to warm this recipe back up or heat leftovers in a skillet on the stovetop. For a larger batch, warm them up on a baking sheet in the oven.

Nutrition Facts
Chicken Satay with Peanut Dipping Sauce
Amount Per Serving
Calories 351 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.04g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Cholesterol 108mg36%
Sodium 1039mg45%
Potassium 444mg13%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 11g12%
Protein 28g56%
Vitamin A 33IU1%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.