Thai Chicken Satay
Grilled chicken skewers with a quick peanut sauce that comes together in under 30 minutes. Served with a tangy dipping sauce, this is pure Thai street food at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1 lb chicken breast, boneless and skinless
- ⅓ cup peanut butter, creamy
- 3 tbsp lime juice
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 cloves garlic, minced
Instructions
- 1
Soak 8 wooden skewers in water for 10 minutes so they don't burn on the grill.
- 2
Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise into 8 long strips, each about 1 inch wide and 1/4 inch thick.
- 3
Thread each chicken strip onto a soaked skewer, weaving the skewer through the strip 2–3 times so the meat lies flat and is held securely.
- 4
In a small bowl, whisk together the peanut butter, lime juice, soy sauce, honey, and minced garlic until smooth and uniform.
- 5
Heat a grill or grill pan over medium-high heat for 3 minutes until it is hot and you can see a light haze above the grates.
- 6
Lightly brush or rub the grill grates with oil so the skewers don't stick.
- 7
Place the chicken skewers on the grill in a single layer, leaving 1 inch of space between each one, and cook for 3 minutes without moving them.
- 8
Using tongs, flip each skewer and cook for another 3 minutes on the second side until the chicken is cooked through and the meat no longer looks pink when you cut into the thickest part.
- 9
Transfer the skewers to a serving plate and drizzle with the peanut sauce.
- 10
Spoon the remaining peanut sauce into a small bowl and place it on the plate as a dipping sauce.
Tools you’ll need
- 8 wooden skewers
- cutting board
- sharp chef's knife
- small mixing bowl
- whisk
- grill or grill pan
- tongs
- small serving plate
- paper towels
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