Golden Grilled Chicken Satay
A flavorful and easy-to-make grilled chicken satay served with a creamy peanut sauce.
Equipment
- 1 Grill
- 8 wooden skewers soaked in water
- 1 Mixing bowl
Ingredients
Chicken and Marinade
- 2 lbs boneless skinless chicken thighs, cut into pieces
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp vegetable oil
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 2 tbsp brown sugar
- 1/2 cup water
- 1 tsp chili paste
Instructions
Preparation
- In a mixing bowl, combine soy sauce, brown sugar, garlic, ginger, coriander, cumin, and vegetable oil. Add chicken pieces and mix well to coat. Marinate for at least 2 hours in the refrigerator.
- In a bowl, mix peanut butter, soy sauce, lime juice, brown sugar, water, and chili paste until smooth. Adjust seasoning to taste.
Serving
- Preheat the grill to medium-high heat. Thread chicken pieces onto the skewers. Grill for 5-7 minutes per side, or until fully cooked. Serve hot with peanut sauce on the side.
Storage
- Place any leftover chicken and sauce in airtight containers and refrigerate for up to 3 days. Reheat before serving.
Notes
Pro Tips: Marinate the chicken overnight for maximum flavor. Use fresh ginger for the best taste.
Ingredient Substitutions: Substitute chicken thighs with chicken breast if preferred. Adjust chili paste to your heat preference.
How to Serve: Serve with jasmine rice or a fresh salad for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the marinade and sauce a day in advance to save time.
Ingredient Substitutions: Substitute chicken thighs with chicken breast if preferred. Adjust chili paste to your heat preference.
How to Serve: Serve with jasmine rice or a fresh salad for a complete meal.
Storage & Freshness: Store in an airtight container in the refrigerator for up to three days.
Make-Ahead Tips: Prepare the marinade and sauce a day in advance to save time.