Malaysian Chicken Satay
Tender grilled chicken skewers with a rich peanut sauce that's spicy, savory, and deeply flavorful. Ready in under 25 minutes with minimal prep.
- Total time
- 24 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 tbsp soy sauce
- 1 whole lime
- ½ cup peanut butter
- 2 tbsp sriracha or sambal oelek
- ½ cup coconut milk
Instructions
- 1
Soak 8 wooden skewers in a bowl of cold water for 10 minutes so they don't burn on the grill.
- 2
Place each chicken breast on a cutting board and slice horizontally in half to create two thinner pieces, then cut each piece lengthwise into strips about 0.5 inches wide.
- 3
Thread each chicken strip lengthwise onto a soaked skewer, weaving it back and forth so the meat sits flat along the skewer.
- 4
Pour 2 tablespoons of soy sauce into a small bowl and squeeze the juice from the lime into the same bowl, stirring to combine.
- 5
Brush the soy-lime mixture evenly over all sides of the chicken skewers using a pastry brush or the back of a spoon.
- 6
Pour 0.5 cup of peanut butter into a medium saucepan placed over medium heat and stir constantly for 1 minute until slightly warm and loosened.
- 7
Add 2 tablespoons of sriracha and stir for 20 seconds until the sauce turns a deeper red-orange color and smells spicy.
- 8
Pour in 0.5 cup of coconut milk and stir continuously for 2 minutes until the sauce is smooth, glossy, and comes together into a uniform color with no lumps or streaks.
- 9
Remove the saucepan from heat and let the sauce cool for 1 minute, then pour it into a shallow bowl for dipping.
- 10
Heat a grill or grill pan to medium-high heat until you can hold your hand 4 inches above the grates for only 3 seconds, about 5 minutes.
- 11
Place the chicken skewers on the hot grill with space between each one so heat flows around them, and cook for 4 minutes without moving them.
- 12
Flip each skewer once using tongs and cook for another 4 minutes until the chicken is opaque white all the way through when you cut the thickest piece open.
- 13
Transfer the skewers to a serving platter and let rest for 2 minutes before serving alongside the peanut sauce for dipping.
Tools you’ll need
- 8 wooden skewers
- cutting board
- chef's knife
- small bowl
- pastry brush or spoon
- medium saucepan
- wooden spoon
- grill or grill pan
- tongs
- shallow dipping bowl
- meat thermometer (optional)
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