Description
Chicken Satay features tender strips of boneless skinless chicken breasts marinated in a sweet and spicy blend, grilled to juicy perfection, and served with a creamy, flavorful peanut sauce. This dish is perfect for a fun dinner or as an appetizer that brings vibrant Southeast Asian flavors to your table.
Ingredients
Scale
For Chicken:
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch thick strips
- 2 tablespoons extra virgin olive oil
- 1 lime, zest and juice of
- 1 tablespoon maple syrup, honey, or sugar
- 2 tablespoons soy sauce, or liquid aminos (gluten-free)
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried ginger
- 1 teaspoon salt
For Peanut Sauce:
- 1/4 cup smooth peanut butter
- 3–4 tablespoons water
- 2 tablespoons soy sauce, or liquid aminos (gluten-free)
- 2 teaspoons vinegar
- 2 teaspoons maple syrup, honey or sugar
- 2 teaspoons sriracha
- 1 medium garlic clove, grated
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken strips with olive oil, lime zest and juice, maple syrup, soy sauce, turmeric, chili powder, garlic powder, dried ginger, and salt. Use tongs to stir and coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for 2 hours up to 24 hours to allow flavors to infuse.
- Prepare the Peanut Sauce: When ready to cook, whisk together peanut butter, 3 to 4 tablespoons water, soy sauce, vinegar, maple syrup, sriracha, and grated garlic in a small bowl until smooth. Adjust the consistency with extra water if needed. Set sauce aside.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Otherwise, use metal skewers. Thread the marinated chicken strips onto the skewers by folding the strips like a ribbon with the flat side down. This recipe yields about 10 skewers.
- Grill the Chicken: Preheat the grill to medium heat, approximately 500 degrees Fahrenheit. Lightly spray the grill grates with cooking spray to prevent sticking. Place the chicken skewers on the grill, close the lid, and cook for 3 to 4 minutes per side until the chicken is fully cooked and juices run clear.
- Serve: Remove skewers from the grill and serve immediately. Drizzle the chicken satay with the prepared peanut sauce or serve the sauce on the side as a dip for a delicious finish.
Notes
- Store leftover chicken removed from the skewers in an airtight container for up to 3 days in the refrigerator.
- Reheat leftovers gently in the microwave and warm the peanut sauce before serving.
- For gluten-free option, ensure that soy sauce or liquid aminos used are gluten-free certified.
- If you prefer a spicier peanut sauce, increase the amount of sriracha to taste.
- Soaking wooden skewers is essential to prevent them from burning on the grill.
