Description
Chicken Satay features tender, marinated strips of boneless skinless chicken breasts grilled to perfection and served with a creamy, sweet, and spicy peanut sauce. This dish works wonderfully as a fun dinner or an elegant appetizer, offering vibrant flavors from turmeric, chili powder, and lime zest combined with a rich peanut dip.
Ingredients
Units
Scale
For Chicken:
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch thick strips
- 2 tablespoons extra virgin olive oil
- Zest and juice of 1 lime
- 1 tablespoon maple syrup, honey, or sugar
- 2 tablespoons soy sauce or liquid aminos (gluten-free)
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried ginger
- 1 teaspoon salt
For Peanut Sauce:
- 1/4 cup smooth peanut butter
- 3-4 tablespoons water
- 2 tablespoons soy sauce or liquid aminos (gluten-free)
- 2 teaspoons vinegar
- 2 teaspoons maple syrup, honey, or sugar
- 2 teaspoons sriracha
- 1 medium garlic clove, grated
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken strips with olive oil, lime zest and juice, maple syrup, soy sauce, turmeric, chili powder, garlic powder, dried ginger, and salt. Use tongs to stir and coat all pieces evenly. Cover with plastic wrap and refrigerate for 2 hours up to 24 hours to develop flavor.
- Prepare the Peanut Sauce: In a small bowl, whisk together peanut butter, water, soy sauce, vinegar, maple syrup, sriracha, and grated garlic until smooth. Adjust consistency by adding more water if needed. Set aside for serving.
- Soak Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Alternatively, use metal skewers.
- Skewer the Chicken: Thread the marinated chicken pieces onto skewers flat side down, arranging like a ribbon. You should get about 10 skewers total.
- Preheat the Grill: Heat your grill to medium heat, approximately 500 degrees Fahrenheit. Lightly spray the grill grates with cooking spray to prevent sticking.
- Grill the Chicken: Place skewers on the grill, close the lid, and cook for 3 to 4 minutes per side until the chicken is cooked through and has nice grill marks.
- Serve: Serve the grilled chicken satay with the creamy peanut sauce either drizzled on top or as a dipping sauce on the side for a flavorful finish.
Notes
- Store leftover chicken by removing it from the skewers and placing it in an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave and warm the peanut sauce separately before serving.
- Use gluten-free soy sauce or liquid aminos for a gluten-free option.
- Maple syrup, honey, or sugar are interchangeable sweeteners in both the marinade and peanut sauce to suit your preference.
Nutrition
- Serving Size: 1 serving (approx. 3 skewers with sauce)
- Calories: 340 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
