Thai Chicken Satay with Peanut Sauce
Tender marinated chicken skewers grilled until charred, served with a creamy peanut sauce. Ready in 25 minutes with simple pantry ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 362
- Protein
- 44g
Ingredients
- 1.5 lbs chicken breast, boneless and skinless
- ½ cup creamy peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons lime juice, fresh
- 3 cloves garlic, minced
- ¼ cup water
Instructions
- 1
Cut each chicken breast in half lengthwise, then cut each piece into 1-inch-wide strips about 6 inches long, holding your knife parallel to the cutting board.
- 2
Thread each chicken strip onto a bamboo or metal skewer, weaving the skewer through the meat in an S-pattern so the chicken lies flat, about 2 pieces per skewer.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about pencil-tip dot size.
- 4
Mix 3 tablespoons soy sauce, 2 tablespoons lime juice, and the minced garlic in a small bowl using a spoon until combined.
- 5
Brush the marinade onto both sides of each chicken skewer using a pastry brush or your fingers, coating evenly.
- 6
Let the skewers sit at room temperature for 10 minutes while you make the peanut sauce.
- 7
Pour 0.5 cup peanut butter and 0.25 cup water into a small saucepan over medium heat, stirring constantly with a wooden spoon.
- 8
Stir in 1 tablespoon lime juice and cook, stirring every 10 seconds, until the sauce is smooth and pourable (thinner than peanut butter straight from the jar), about 2 to 3 minutes.
- 9
Pour the peanut sauce into a small serving bowl and set it aside on a heatproof surface.
- 10
Heat your grill to high heat (or heat a grill pan over medium-high heat) until it shimmers and small wisps of smoke appear, about 3 to 5 minutes.
- 11
Lay each skewer across the grill grates or grill pan perpendicular to the grates, spacing them 2 inches apart.
- 12
Cook without moving the skewers for 4 minutes until the surface turns golden-brown with dark charred edges.
- 13
Flip each skewer over gently using tongs and cook the other side for another 3 to 4 minutes until cooked through (the internal temperature should reach 165°F if you use a thermometer).
- 14
Slide the skewers onto a serving platter using tongs.
- 15
Drizzle a little peanut sauce over the skewers and place the remaining sauce in the serving bowl in the center of the platter for dipping.
Tools you’ll need
- cutting board
- sharp chef's knife
- bamboo or metal skewers (8–12 skewers)
- small bowl
- spoon
- pastry brush or clean fingers
- small saucepan
- wooden spoon
- grill or grill pan
- grill tongs
- meat thermometer (optional but recommended)
- serving platter
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