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Grilled Chicken Satay With Peanut Sauce
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Create succulent homemade chicken satay using a flavorful marinade, then grill it for a speedy and mouthwatering Southeast Asian dish, perfect for any occasion.
Ingredients:
  • To serve
  • Cooked rice
  • Sliced cucumbers
  • For the chicken
  • 1/2 cup brown sugar
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 1/2 pounds skinless, boneless chicken breasts or thighs, cut into 1 1/2-inch-wide strips
  • Vegetable oil, for the grill
  • For the peanut dipping sauce
  • 1 tablespoon vegetable oil
  • 1 bunch scallions, finely chopped, including some of the green part
  • 3 tablespoons chunky peanut butter, preferably all-natural and sugar-free
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sriracha, or to taste
  • 1/3 to 1/2 cup water
  • Fresh pungent greens such as Thai basil or arugula
Instructions:
  • Prepare the bamboo skewers by submerging them in warm water for 30 minutes if using.
  • Prepare the marinade by mixing brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger in a large bowl. Add the chicken strips, coat them well, cover, and marinate for at least 1 hour in the fridge, or overnight for deeper flavor. For convenience, use a resealable gallon-sized plastic bag for marinating.
  • Prepare the dipping sauce: Heat oil in a skillet over medium heat. Add scallions and cook until wilted, about 30 seconds. Stir in peanut butter, hoisin sauce, sriracha, lime juice, and 1/3 cup water. Whisk until peanut butter melts and sauce is blended. Adjust consistency with water as needed. Taste and add more hoisin, sriracha, or lime juice if desired. Serve immediately or store in the fridge for up to a week.
  • Skewer the marinated chicken slices, layering 1 to 2 slices on each stick, then place them on a baking sheet.
  • Prepare the grill: For charcoal grills, light a chimney full of coals until covered with ash, then spread them out evenly. Let the grill grates heat for 5 minutes, and oil them generously using a paper towel dipped in oil. For a gas grill, heat on high for 20 minutes and oil the grates using the same method.
  • Cook the chicken on the grill for approximately 3 minutes per side until golden brown and fully cooked. Place on a platter and let it rest for 5 minutes. Enjoy as an appetizer with dipping sauce, or pair with rice, cucumbers, and greens for a complete meal.

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