Chicken Satay with Peanut Sauce
Tender skewered chicken marinated in a savory mix, grilled to a light char, and served with a creamy peanut sauce. Simple, approachable, and perfect for weeknights or a casual gathering.
Ingredients
- 1 lb boneless chicken breast or thighs, cut into 1-inch strips
- 1/4 cup soy sauce
- 2 Tbsp vegetable oil
- 1 Tbsp rice vinegar or lime juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 clove garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp black pepper
- bamboo skewers, soaked in water for 30 minutes (optional)
- 1/2 cup peanut butter
- 2 Tbsp soy sauce (additional for sauce)
- 1 Tbsp brown sugar or honey
- 1 clove garlic, minced (for sauce)
- 1 tsp fresh ginger, grated (for sauce)
- 1/2 tsp chili flakes or sriracha
- 2 Tbsp lime juice
- 1/4 cup water
Instructions
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oil, rice vinegar or lime juice, coriander, cumin, minced garlic, turmeric, and pepper. Add the chicken strips and toss to coat. Let the chicken marinate for 15 minutes if you have time; even a quick 5-minute soak adds flavor.
- Meanwhile, prepare the peanut sauce. In a small bowl, combine peanut butter, 2 tablespoons soy sauce, brown sugar, garlic, ginger, chili flakes, lime juice, and water. Stir until smooth. If the sauce is too thick, add a touch more water until it reaches a creamy, spoonable consistency.
- Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers. Lightly oil the grill or pan to prevent sticking.
- Grill the skewers for about 3–4 minutes per side, until the chicken is cooked through and lightly charred along the edges.
- Serve the hot chicken satay with the peanut sauce on the side. You can drizzle a little sauce over the skewers or offer it as a dip. Fresh lime wedges and chopped cilantro make nice finishing touches.