Description
Chicken Satay is a flavorful Thai-inspired dish featuring tender, marinated chicken strips grilled to perfection on skewers and served with a rich, creamy peanut sauce. This recipe combines the savory notes of soy and fish sauces with spicy Sriracha, garlic, and ginger, balanced by the sweetness of honey and bright lime juice, resulting in a deliciously satisfying appetizer or main course.
Ingredients
Scale
For the Chicken 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 to create the marinade. Add the chicken strips to the bowl and toss until they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the chicken. Before grilling, remove the chicken from the refrigerator and let it stand at room temperature for 30 minutes. If using wooden skewers, be sure to soak them in water for 30 minutes prior to grilling to prevent burning.
- Make the Peanut Sauce: In a medium saucepan over medium heat, combine the chicken broth, creamy peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring the mixture to a simmer, stirring frequently to prevent sticking and ensure a smooth texture. Continue cooking for about 6 minutes until the sauce thickens to your desired consistency. Remove the saucepan from heat and stir in the freshly squeezed lime juice. Set the sauce aside to keep warm.
- Prepare for Grilling: Preheat an outdoor grill or an indoor grill pan to medium-high heat. Thread the marinated chicken strips onto the skewers, weaving the meat back and forth in an “S” pattern. This technique helps secure the chicken on the skewers for even grilling.
- Grill the Chicken: Place the skewers on the preheated grill and cook the chicken for approximately 2-3 minutes per side. Grill each side until the chicken is cooked through, reaching an internal temperature of 165°F, and has developed appealing grill marks. Once cooked, remove the skewers from the grill and allow the chicken to rest for 2-3 minutes. This resting period helps redistribute the juices within the meat for optimal tenderness and flavor.
- Serve: Arrange the grilled chicken satay skewers on a serving platter. Sprinkle generously with chopped unsalted roasted peanuts and fresh cilantro. Serve the satay warm alongside a bowl of the peanut dipping sauce and lime wedges for squeezing over the chicken, enhancing its vibrant flavor.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinate the chicken overnight for deeper flavor if time allows.
- Adjust the level of Sriracha in both the marinade and peanut sauce according to your preferred spice tolerance.
- For a gluten-free option, use tamari instead of soy sauce.
- The peanut sauce can be prepared ahead and gently reheated before serving.
