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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.
Prep Time
10 mins
Cook Time
10 mins
Marinating:
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 351 kcal
Course:
Appetizer
Cuisine:
Asian
Ingredients
Chicken Satay
- 1 ½ lbs. chicken thighs boneless and skinless
- 2 Tbsp. oil avocado or olive
- 2 Tbsp. soy sauce 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 Tamari or gluten-free
- 2 Tbsp. brown sugar honey or coconut sugar
- 1 Tbsp. rice vinegar or lime juice
- 1 clove garlic finely minced
- ½-1 tsp. Sriracha sauc 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.
Cup of Yum
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!
Notes
- 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 Information
Calories
351kcal
(18%)
Carbohydrates
15g
(5%)
Protein
28g
(56%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.04g
Cholesterol
108mg
(36%)
Sodium
1039mg
(43%)
Potassium
444mg
(13%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
33IU
(1%)
Vitamin C
4mg
(4%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 351
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 15g | 5% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 108mg | 36% |
| Sodium | 1039mg | 43% |
| Potassium | 444mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.