Description
Delicious Chicken Satay with an easy-to-make peanut sauce, perfect for grilling and serving as a flavorful appetizer or main dish. The chicken is marinated in a blend of spices overnight to enhance flavor and tenderness, then grilled to juicy perfection and paired with a creamy, tangy, and slightly spicy peanut sauce.
Ingredients
Units
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For the Marinade
- 3 cloves garlic, minced
- 1 lemon, juice only
- 2 tsp turmeric powder
- 2 tsp dried coriander
- 1 tsp chili powder
- 1 tsp salt
- 2 tsp vegetable oil
- 1 kg / 2 lbs skinless boneless chicken breasts, cubed
For the Peanut Sauce
- 4 tbsp natural peanut butter (smooth or chunky)
- 2 tsp soy sauce
- 2 tsp brown sugar
- 1 tsp lemon juice
- 1 tsp grated ginger
- 4 tbsp coconut milk
- 1 tbsp Sriracha sauce or other chili sauce
- Salt to taste
- Water, to thin sauce as needed
- 1 tbsp chopped roasted peanuts, for topping
Instructions
- Marinate the Chicken: In a large shallow bowl, combine garlic, lemon juice, turmeric, coriander, chili powder, salt, and vegetable oil. Add the cubed chicken and stir well to coat all pieces. Cover with plastic wrap and marinate in the refrigerator overnight or for at least 2 hours to allow flavors to penetrate.
- Make the Peanut Sauce: In a medium bowl, whisk together peanut butter, soy sauce, brown sugar, lemon juice, grated ginger, coconut milk, and Sriracha sauce. Gradually add warm water one tablespoon at a time, whisking until the sauce reaches the desired consistency. Season with salt to taste. Transfer the sauce to a serving dish and sprinkle with chopped roasted peanuts.
- Prepare and Cook the Chicken: Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto wooden or metal skewers, keeping the pieces spaced to promote even cooking. If using wooden skewers, soak them in water for 30 minutes prior to cooking to prevent burning. Grill the chicken skewers for about 7 minutes on one side, then turn and cook for another 5-7 minutes until the chicken is fully cooked and slightly charred.
- Serve: Remove the chicken satay from the grill and serve immediately with the prepared peanut sauce and lime wedges on the side for extra tanginess.
Notes
- Soaking wooden skewers in water before grilling prevents them from catching fire.
- Marinating the chicken overnight enhances flavor and tenderness but marinating for at least 2 hours is a good minimum.
- Adjust the peanut sauce thickness with warm water to suit your preference.
- Use fresh lime wedges to add a bright citrus burst when serving.
- Chicken breasts can be substituted with chicken thighs for juicier satay.
