Chicken Satay with Peanut Sauce
Tender and juicy chicken satay marinated in a flavorful peanut ginger sauce, grilled to perfection and served with creamy homemade peanut sauce. An easy, healthy, protein-packed dinner that's full of flavor!
Servings: 8
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup low sodium soy sauce
- 2 Tbsp peanut butter
- 1 Tbsp rice vinegar
- 1 Tbsp lime juice
- 2 tsp sesame oil
- 2 tsp honey
- 2 tsp grated ginger
- 2 cloves garlic minced
- 1/4 tsp crushed red pepper
- Salt and pepper to taste
Serve with:
- Peanut dipping sauce
- Green onions
- Chopped cilantro
Instructions
- Make the marinade. Whisk together the soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, fresh ginger, garlic, crushed red pepper and a little salt and pepper until smooth and combined.
- Marinate the chicken. Cut the chicken into 1-inch pieces and place in a large bowl or zip-top bag. Reserve a few tablespoons of the marinade, then pour the remaining marinade over the chicken and toss until completely coated. Cover and refrigerate for at least 30 minutes or up to overnight.
- Make the peanut sauce. While the chicken marinates, whisk together my homemade peanut dipping sauce and refrigerate until you’re ready to serve.
- Prepare the skewers. If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. Thread about 5 pieces of chicken onto each skewer.
- Grill the chicken. Preheat your grill or grill pan over medium-high heat and lightly oil the grates. Grill the chicken skewers for about 5 to 6 minutes per side, brushing with the reserved marinade as they cook.
- Serve. Once the chicken reaches an internal temperature of 165°F using a meat thermometer, remove the skewers from the grill. Top with chopped cilantro and green onions and serve with plenty of peanut sauce for dipping or drizzling.
Notes
- Prep ahead: Cut the chicken and combine it with the marinade up to 24 hours in advance. Keep covered in the refrigerator until ready to assemble the skewers and cook.
- Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce separately.
- Reheating: Remove the chicken from the skewers and gently reheat in the microwave or in a skillet over medium-low heat until warmed through.
- Freezing: Let the cooked chicken cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1chicken skewer | Calories: 188kcal | Carbohydrates: 3.4g | Protein: 27.8g | Fat: 6.4g | Saturated Fat: 1.5g | Sodium: 379.5mg | Fiber: 0.4g | Sugar: 1.8g