Description
This Chicken Satay recipe features tender, marinated chicken strips grilled to perfection and served with a rich, flavorful peanut sauce. The combination of soy sauce, lime juice, honey, Sriracha, and aromatic spices creates a delicious balance of sweet, spicy, and tangy flavors. Perfect as an appetizer or main dish, this recipe includes step-by-step instructions for marinating, grilling, and making the peanut dipping sauce.
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 to create the marinade.
- Marinate the Chicken: Add the chicken strips to the marinade and toss until well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to penetrate the meat. Remove from refrigerator and let stand at room temperature for 30 minutes before cooking. If using wooden skewers, soak them in water for 30 minutes beforehand 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, ground ginger, and minced garlic. Bring to a simmer and cook for about 6 minutes, stirring frequently, until the sauce thickens and becomes smooth. Remove from heat, stir in the 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 skewers, weaving them in an “S” pattern to secure the pieces.
- Grill the Chicken: Place the skewers on the preheated grill and cook for 2-3 minutes per side, until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). Look for grill marks as an indicator. Remove from the grill and let rest for 2-3 minutes to allow juices to redistribute.
- Serve: Arrange the grilled chicken satay on a serving platter, sprinkle with chopped peanuts and fresh cilantro, and serve warm with the peanut sauce in a small bowl and lime wedges on the side.
Notes
- For gluten-free, use tamari instead of soy sauce.
- Soaking wooden skewers prevents them from burning on the grill.
- Letting the chicken rest after grilling helps retain moisture and juiciness.
- Adjust Sriracha quantity based on your preferred spice level.
- This dish pairs well with jasmine rice or fresh cucumber salad.
