Thai Chicken Satay with Peanut Sauce Recipe – Asian, Thai Special
- Prep Time10 min
- Cook Time15 min
- Perform Time2 hr 10 min
- Total Time2 hr 35 min
Chicken Satay Ingredients:
- 1 pound of boneless, skinless chicken breasts, sliced into 1-inch strips
- 2 tablespoons of low-sodium soy sauce or tamari (for gluten-free option)
- 1/2 tablespoon of fish sauce or an additional 1/2 tablespoon of soy sauce
- 2 tablespoons of freshly squeezed lime juice from 2 small, juicy limes
- 1 tablespoon of honey
- 1 tablespoon of Sriracha sauce
- 2 teaspoons of ground ginger
- 2 cloves of garlic, minced
For the Peanut Sauce:
- 1 cup of low-sodium chicken broth
- 5 tablespoons of creamy peanut butter
- 1 tablespoon of honey
- 1 tablespoon of low-sodium soy sauce or tamari (for gluten-free option)
- 2 teaspoons of fish sauce or an additional 2 teaspoons of soy sauce
- 2 teaspoons of Sriracha sauce
- 1 teaspoon of ground ginger
- 2 cloves of garlic, minced
- 1 tablespoon of freshly squeezed lime juice from approximately 1 small lime
- Chopped fresh cilantro, chopped unsalted roasted peanuts, and lime wedges for serving
How To Make Thai Chicken Satay with Peanut Sauce Recipe:
In a large mixing bowl, whisk together all marinade ingredients except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat evenly, cover with plastic wrap, and refrigerate to marinate for 2 hours or overnight. Allow the chicken to sit at room temperature for 30 minutes before grilling. If using wooden skewers, soak them in water for 30 minutes before grilling.
Meanwhile, prepare the peanut sauce: In a medium saucepan, combine chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, stirring often until the sauce is smooth and thickened, about 6 minutes. Stir in lime juice and set aside.
When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high heat. Thread the marinated chicken onto skewers.
Grill the chicken until fully cooked, approximately 2-3 minutes per side. Allow it to rest for 2-3 minutes. Sprinkle with chopped peanuts and cilantro. Serve warm with the prepared peanut sauce and lime wedges.
Recipe Notes:
To Store: Leftover skewers can be kept in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce separately in another airtight container for the same duration.
To Reheat: Remove chicken from the skewers and place on a baking sheet. Allow it to come to room temperature, then reheat in an oven preheated to 350 degrees F. Once the satay is warm, serve immediately, being cautious not to overheat and dry it out. Reheat the sauce gently on the stove or in the microwave, stirring occasionally.
To Freeze: Freeze the chicken and peanut sauce separately in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
