Description
This Chicken Satay recipe features juicy, marinated chicken strips grilled to perfection and served with a rich, creamy peanut sauce. Marinated in a blend of soy, fish sauce, lime, honey, and spices, the flavorful chicken pairs beautifully with the tangy, slightly spicy peanut dipping sauce. Perfect as an appetizer or main dish, this dish brings delicious Southeast Asian flavors to your table with an easy grilling method.
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 Garnish and Serving
- Chopped fresh cilantro
- Chopped unsalted roasted peanuts
- Lime wedges
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken strips and toss until thoroughly coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for best flavor. Remove from the refrigerator and let the chicken stand at room temperature for 30 minutes before grilling. Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
- Make the Peanut Sauce: In a medium saucepan over medium heat, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring the mixture to a simmer and cook for about 6 minutes, stirring frequently until the sauce is smooth and thickened to your desired consistency. Remove from heat, stir in lime juice, and set aside.
- Prepare for Grilling: Preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken strips onto soaked skewers, weaving the meat back and forth in an “S” pattern to secure it.
- Grill the Chicken: Place the skewers on the preheated grill. Cook for approximately 2-3 minutes per side until the chicken is fully cooked through with nice grill marks, and reaches an internal temperature of 165°F. Remove from the grill and let rest for 2-3 minutes to allow juices to redistribute within the meat.
- Serve: Arrange the grilled chicken satay on a serving platter. Sprinkle with chopped roasted peanuts and fresh cilantro. Serve warm with the peanut sauce on the side and lime wedges for squeezing over the chicken.
Notes
- Soaking wooden skewers before grilling prevents them from burning during cooking.
- Marinate the chicken overnight for deeper flavors and more tender meat.
- If you don’t have a grill, you can use a grill pan or broil the chicken in the oven, adjusting cooking time accordingly.
- Adjust the Sriracha amount in the marinade and sauce to control the level of spiciness based on preference.
- For a gluten-free version, use tamari in place of soy sauce.
- Prep Time: 15 minutes (plus at least 2 hours marinating)
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Southeast Asian
