Description
This Chicken Satay recipe features tender strips of marinated chicken grilled to perfection and served with a rich, creamy peanut sauce. The dish combines bold flavors like soy sauce, fish sauce, lime juice, honey, and Sriracha, offering a perfect balance of sweet, tangy, and spicy notes. Ideal for a flavorful appetizer or main dish, it’s garnished with fresh cilantro, chopped peanuts, and lime wedges for added texture and brightness.
Ingredients
Scale
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
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 soy sauce, fish sauce, lime juice, honey, Sriracha, ground ginger, and minced garlic. Add the chicken strips and toss until thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat. Before grilling, remove from the refrigerator and let stand at room temperature for 30 minutes. Soak wooden skewers in water for 30 minutes if using, to prevent burning.
- Make the Peanut Sauce: In a medium saucepan, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ground ginger, and garlic. Bring to a simmer over medium heat. Cook while stirring frequently for about 6 minutes until the sauce is smooth and thickened to your preferred consistency. Remove from heat, stir in the lime juice, and set aside to keep warm.
- Prepare for Grilling: Preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken strips onto skewers, folding the meat back and forth in an “S” pattern to secure it on the skewer.
- Grill the Chicken: Place the skewers onto the preheated grill. Cook the chicken for approximately 2-3 minutes per side, until fully cooked with internal temperature reaching 165°F, and grill marks appear. Once done, remove from heat and let the chicken rest for 2-3 minutes to allow the juices to redistribute.
- Serve: Arrange the grilled chicken satay on a serving platter. Sprinkle with chopped peanuts and fresh cilantro. Serve warm with the prepared peanut sauce on the side and lime wedges for squeezing over the chicken.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- For gluten-free, substitute regular soy sauce with tamari.
- Marinate chicken overnight for more intense flavor.
- Adjust the amount of Sriracha in the marinade and sauce to control the spice level.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
