Description
Chicken Satay features tender, marinated chicken strips grilled to juicy perfection and served with a creamy, sweet and spicy peanut sauce. This dish is perfect as a fun dinner or an appetizer, combining vibrant flavors of turmeric, lime, and chili 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
- 1 lime, zest and juice of
- 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 the 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 everything together thoroughly. Cover the bowl with plastic wrap and refrigerate to marinate for 2 hours.
- Prepare the Peanut Sauce: In a small bowl, whisk together the peanut butter, 3-4 tablespoons water, soy sauce, vinegar, maple syrup, sriracha, and grated garlic until smooth. Add more water if needed to reach desired consistency. Set aside.
- Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning or use metal skewers. Thread the marinated chicken strips onto the skewers, laying them flat side down like a ribbon. This recipe yields about 10 skewers.
- Grill the Chicken: Preheat your grill to medium heat, approximately 500 degrees Fahrenheit, and spray the grill grates with cooking spray. Place the skewers on the grill with the lid closed and cook for 3-4 minutes on each side until the chicken is thoroughly cooked and slightly charred.
- Serve: Remove the chicken satay from the grill and serve warm with peanut sauce either drizzled on top or on the side as a dip.
Notes
- Store leftover chicken by removing it from the skewers and placing it in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers gently in the microwave and warm up the peanut sauce before serving again for best texture and flavor.
- For a gluten-free version, use gluten-free soy sauce or liquid aminos.
- If you prefer a milder sauce, reduce the amount of sriracha or omit it entirely.
Nutrition
- Serving Size: 1 serving (approx. 3 skewers with sauce)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 75 mg
