Original Post: https://www.evolvingtable.com/chicken-satay/
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.
Servings: 6 servings
Ingredients
Chicken Satay
- 1 ½ lbs. boneless skinless chicken thighs boneless and skinless
- 2 Tbsp. oil avocado or olive
- 2 Tbsp. soy sauce or Tamari 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 or Tamari Tamari or gluten-free
- 2 Tbsp. packed brown sugar honey or coconut sugar
- 1 Tbsp. rice vinegar or lime juice
- 1 clove garlic finely minced
- ½-1 tsp. Sriracha sauce 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:
- Soak skewers for 20 minutes in water.
- Add all chicken satay ingredients, except for the chicken thighs, to a large bowl. Whisk together until well combined.
- Slice chicken thighs into 1-inch thick strips.
- Add the strips to the marinade and let marinate in the refrigerator for 30 minutes or up to overnight.
- Remove one strip from the bowl and let any excess marinade drip off. Thread the skewers through the middle of the chicken lengthwise.
- 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.
- 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.
- 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:
- Add all ingredients, except for the water, to a medium-sized bowl. Whisk until smooth and well combined.
- Slowly add in warm water, 1 tablespoon at a time, to help thin it out. Serve immediately or refrigerate until ready to use.
- Serve the skewers with a sprinkle of chopped peanuts, cilantro, lime wedges, and the peanut dipping sauce. Enjoy!
Video
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
Calories: 351kcal | Carbohydrates: 15g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 1039mg | Potassium: 444mg | Fiber: 1g | Sugar: 11g | Vitamin A: 33IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
