Chicken Satay with Peanut Sauce
Satays work as tasty appetizer or a main course. Marinated chickenis grilled on skewers and served with peanutsauce that includes garlic, ginger, chili and lime soy and sugar.
Servings 8 skewers
Calories 220kcal
Equipment
- 8 bamboo skewers (12-inch)
- Outdoor barbecue grill (kitched stove broiler)
- Electric blender or food processor
- Large, shallow bowl or marinating dish
Ingredients
Marinade & Sauce Base (divided)
- 2 tbsp garlic minced
- 2 tbsp ginger minced
- ¼ cup sesame oil
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 2 tbsp lime juice
- 2 tbsp sambal oelek chili paste
For the Peanut Sauce
- Half the marinade & sauce base
- ½ cup peanut butter
- ¼ cup water
For the Chicken
- Half the marinade & sauce base
- 1 tsp turmeric
- 1 ½ lbs boneless skinless chicken thighs (or breasts) cut into 1 ½-inch cubes
- ¼ cup chopped cilantro garnish
Instructions
- Mix the marinade and sauce base in a large bowl. Then pour half of the mixture into a blender or food processor.
- Add the remaining peanut sauce ingredients (peanut butter and water) to the blender. Blend until smooth. Transfer the sauce to a serving bowl, cover and set aside.
- Add the remaining marinade base to a marinating dish (ceramic or glass), stir in the turmeric. Add the chicken and then toss to coat with the marinade. Refrigerate for at least four hours (overnight is best).
- Soak the bamboo skewers in water for at least 20 minutes.
- Preheat the barbecue grill to medium-high (about 375-400 F)
- Thread the chicken onto the skewers.
- Brush the grill with oil or apply cooking spray.
- Grill the chicken for about 5 minutes per side (about 10 minutes total time) or until the chicken is cooked throughout.
- Serve with rice or vermicelli noodles and peanut sauce for dipping.
- Garnish with cilantro.
Notes
Garnish with fresh cilantro and a wedges of lime.