15-Min Chicken Satay with Peanut & Chili Sauce
Tender grilled chicken skewers coated in a fast peanut glaze, served with a spicy-sweet chili dipping sauce. Ready in 15 minutes with zero marinating.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- ⅓ cup natural peanut butter
- ¼ cup coconut milk (light or full-fat)
- 3 tbsp sriracha or chili sauce
- 1 whole lime (juiced)
- 1 tbsp brown sugar
Instructions
- 1
Thread chicken cubes onto skewers, leaving 1/4 inch between pieces. Pat dry with paper towels.
- 2
Heat a grill pan or cast-iron skillet over medium-high heat until a drop of water sizzles on contact.
- 3
Lay skewers on the pan without moving for 3 minutes. Flip once, cook 2–3 minutes more until golden and cooked through.
- 4
Whisk peanut butter, coconut milk, 2 tbsp sriracha, lime juice, and brown sugar in a bowl until smooth and glossy.
- 5
Combine remaining 1 tbsp sriracha with 2 tbsp water in a small bowl for a thin chili dipping sauce.
- 6
Serve skewers with peanut sauce for dipping and chili sauce on the side.
Tools you’ll need
- metal or bamboo skewers
- grill pan or 12-inch cast-iron skillet
- whisk
- small mixing bowl
- paper towels
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