Description
Tender and flavorful Chicken Satay Skewers marinated in a fragrant blend of coconut milk, spices, and soy sauce, grilled to perfection, and served with a creamy, tangy peanut sauce. This Asian-inspired dish is perfect for a delicious appetizer or main course, garnished with fresh cilantro, chopped peanuts, and lime slices.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 lbs boneless and skinless chicken breast tenders
- 1/2 cup canned coconut milk
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, minced or as a paste
- 2 tablespoons fresh lime juice
- 3 tablespoons dark soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
For the Peanut Sauce
- 6 tablespoons natural peanut butter
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon sriracha (more as desired)
- 1 teaspoon ginger paste
- 1/2 teaspoon garlic powder
For Garnish
- Coarsely chopped peanuts
- Fresh cilantro
- Sliced limes
Instructions
- Prepare the Chicken Marinade: In a large bowl or Ziploc bag, whisk together all ingredients for the chicken marinade except the garnishes. Add the chicken breast tenders and toss well to coat evenly. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to penetrate the meat.
- Make the Peanut Sauce: Combine all peanut sauce ingredients in a food processor or blender. Pulse until the sauce becomes completely smooth and creamy. Transfer to a bowl and chill in the refrigerator until ready to serve.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning and to keep the skewers intact.
- Thread the Chicken: Remove the marinated chicken from the fridge. Thread one chicken tender per skewer, ensuring the pieces are evenly spaced for uniform cooking.
- Preheat the Grill: Heat an outdoor grill or indoor grill pan over medium-high heat. Lightly brush the surface with your preferred cooking oil to avoid sticking.
- Grill the Chicken: Place the chicken skewers on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove from heat and allow the skewers to rest for 2 minutes before serving.
- Garnish and Serve: Arrange the chicken satay skewers on a serving platter. Garnish with coarsely chopped peanuts, fresh cilantro leaves, and lime slices. Serve immediately with the chilled peanut sauce on the side.
Notes
- Marinating overnight intensifies the flavors and results in more tender chicken.
- Use boneless, skinless chicken tenders for quick cooking and ease on the skewers.
- Adjust the sriracha quantity in the peanut sauce to control the level of spiciness.
- If you don’t have a grill, you can cook the skewers under a broiler or on a grill pan indoors.
- Make sure wooden skewers are soaked well to prevent them from burning on the grill.
- Leftover peanut sauce can be refrigerated for up to 3 days and used as a dip or dressing.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Main Course
- Method: Grilling
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 skewer with sauce (approx. 150g)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: chicken satay, chicken skewers, peanut sauce, grilled chicken, Southeast Asian recipe, barbecue skewers, peanut dip
