Description
Delicious and authentic Chicken Satay made with tender marinated chicken strips grilled to perfection and served with a creamy, flavorful peanut sauce. This recipe combines savory, tangy, and spicy elements for a crowd-pleasing appetizer or main dish perfect for any occasion.
Ingredients
Scale
For the Marinade
- 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 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
- Prepare the Marinade: In a large mixing bowl, whisk together the soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic until well combined. Add the chicken strips to the marinade and toss thoroughly to coat each piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the chicken deeply. Remove from fridge and let the chicken stand at room temperature for 30 minutes before grilling. Soak wooden skewers in water for 30 minutes beforehand to prevent burning during cooking.
- Make the Peanut Sauce: In a medium saucepan, combine the chicken broth, creamy peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and minced garlic. Place over medium heat and bring the mixture to a gentle simmer. Stir frequently for about 6 minutes until the sauce smooths out and thickens to your preferred consistency. Remove from heat and stir in the freshly squeezed lime juice. Set aside and keep warm.
- Prepare for Grilling: Preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken strips onto the soaked skewers in an “S” pattern to secure the pieces and allow even cooking.
- Grill the Chicken: Place the chicken skewers on the preheated grill. Cook for approximately 2-3 minutes per side, ensuring the chicken is cooked through and reaches an internal temperature of 165°F. Look for clear grill marks and juicy, tender chicken. Once cooked, remove the skewers from the grill and let rest for 2-3 minutes to retain the juices.
- Serve: Arrange the grilled chicken satay on a serving platter. Garnish with chopped fresh cilantro and chopped unsalted roasted peanuts. Serve warm with the prepared peanut sauce on the side and lime wedges for squeezing over the top for added zest.
Notes
- For best flavor, marinate the chicken overnight but not less than 2 hours.
- If using bamboo skewers, ensure they are soaked well to avoid burning on the grill.
- Adjust the amount of Sriracha in the marinade and sauce to suit your preferred spice level.
- Peanut sauce can be made ahead and refrigerated; reheat gently before serving.
- Chicken breasts can be substituted with chicken thighs for a juicier option.
