Grilled Chicken Satay with Peanut Sauce
37 min
|
easy
|
lactose-free,
Mediterranean diet
Recipe by Eunice
Introduction
Indonesian-inspired chicken satay that actually delivers: juicy skewers soaked in a lime-soy-honey, garlic and ginger marinade, kissed by the grill, then dunked in a creamy peanut sauce you will not want to share.
Perfect for backyard cookouts, game day platters, or a fast weeknight fix, these salty-sweet-tangy bites cook fast, play nice with rice and cucumbers, and the sauce doubles as a dip for veggies.
Ingredients (4 servings)
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Ingredients for the Chicken Marinade:
- 1½ lb chicken tenderloin chicken tenderloin 24 oz
- 3 Tbsp soy sauce soy sauce 1.5 fl oz
- 2 Tbsp fresh lime juice lime 1 ct (for fresh lime juice)
- 2 Tbsp olive oil olive oil
- 2 Tbsp honey honey 1.48 oz
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- 1 tsp fresh ginger root, minced fresh ginger root 0.07 oz
- 1 tsp curry powder curry powder 0.07 oz
- ½ tsp ground cumin ground cumin 0.04 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for the Peanut Sauce:
- ½ cup creamy peanut butter creamy peanut butter 4.55 oz
- 2 Tbsp soy sauce soy sauce 1 fl oz
- 2 Tbsp fresh lime juice lime 1 ct (for fresh lime juice)
- 1 Tbsp honey honey 0.74 oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- ½ tsp fresh ginger root, minced fresh ginger root 0.04 oz
- ¼ cup warm water water
How to Make Grilled Chicken Satay with Peanut Sauce
-
Prep skewers and chicken
If using wooden skewers, soak them in water for 20 to 30 minutes so they do not scorch.
Pat the chicken tenderloins dry with paper towels so the marinade sticks and you get better browning.
Trim any tough white tendon tips, and if a piece is thick, butterfly it to even thickness for quick, even cooking.
-
Mix the marinade
In a bowl whisk together soy sauce, lime juice, olive oil, honey, minced garlic, minced ginger, curry powder, cumin, smoked paprika, and black pepper until glossy and emulsified.
-
Marinate
Toss the chicken in the marinade until every piece is coated, then cover and chill for 30 minutes and up to 4 hours for deeper flavor.
Bring the chicken out of the fridge 15 minutes before grilling so it is not ice cold, which helps it cook evenly.
-
Thread the skewers
Thread each tenderloin onto a skewer in a ribbon pattern so more surfaces meet the grill for char.
Leave a tiny gap between pieces so heat can circulate and the edges crisp instead of steaming.
-
Make the peanut sauce
Whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, minced garlic, minced ginger, and warm water until smooth and pourable like heavy cream.
If it tightens, whisk in a spoon of warm water at a time until it loosens, then taste and balance with a pinch of salt, more lime, or a touch of honey.
-
Preheat and prep the grill
Preheat an outdoor grill to medium-high and set up a two-zone fire so you have a cooler side to manage flare-ups from the honey in the marinade.
Clean the grates, then oil them lightly right before cooking so the chicken releases cleanly.
-
Grill the satay
Place skewers over direct heat and cook 3 to 4 minutes per side, turning as needed, until well charred in spots and the thickest piece hits 165 F internal temperature, about 8 to 10 minutes total.
Move skewers to the cooler zone if flare-ups happen so the sugars do not burn while the centers finish.
-
Rest and serve
Transfer skewers to a plate and rest 3 minutes so the juices settle.
Serve with the peanut sauce, extra lime wedges, and a sprinkle of chopped cilantro or crushed peanuts if you like crunch.
Substitutions
- Peanut butter to sunflower seed butter
- Sunflower seed butter keeps the sauce nut-free, brings a roasty, slightly earthy vibe, and still whisks silky; add an extra teaspoon of honey to round out its mild bitterness.
- Soy sauce to tamari or coconut aminos
- Use tamari for a gluten-free swap that keeps the same deep savoriness or coconut aminos for a soy-free, slightly sweeter sauce; reduce honey by 1 teaspoon if using coconut aminos to keep balance.
- Chicken tenderloins to boneless chicken thighs or firm tofu
- Thighs stay lush and forgiving with even more char-friendly fat, just cut into strips and grill 10 to 12 minutes; extra-firm tofu pressed for 20 minutes grills beautifully and soaks up the marinade, delivering a crisp edge and custardy interior.
Tips
- Ribbon the meat for maximum char
- Thread tenderloins in gentle S-curves so more edges touch hot grates, which builds that smoky, crisp exterior fast without drying the centers.
- Microplane your aromatics
- Finely grate the garlic and ginger so they dissolve into the marinade and sauce, preventing raw chunks from scorching on the grill.
- Two-zone heat is your insurance
- Honey caramelizes quick, so sear over direct heat, then slide to indirect to finish if color gets deep before the chicken is cooked through.
- Oil the grates at the last second
- A lightly oiled, hot grate releases protein cleanly, so swipe with a neutral oil-soaked towel right before the skewers hit the grill.
- Pull at 160 F and rest
- Take the chicken off the grill at 160 F and rest a few minutes as carryover heat brings it to 165 F, keeping it juicy instead of stringy.
- Boil leftover marinade if you want a glaze
- If you crave a sticky finish, rapidly boil the used marinade for 2 to 3 minutes to make it safe, then brush lightly in the last minute of grilling.
Nutrition Facts *
| Energy | 457 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 23 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken is sticking to the grill, what am I doing wrong?
- Let the grill preheat fully, oil the grates right before cooking, and wait for the first side to release on its own which happens once a crust forms; if it fights you, give it another 30 seconds.
- The peanut sauce is too thick, how do I fix it?
- Whisk in warm water a tablespoon at a time until it flows like heavy cream, then recheck seasoning with lime and salt so it does not taste flat after thinning.
- Can I make this without a grill?
- Use a cast-iron grill pan or broil on the top rack, flipping once, and watch closely since broilers run hot; you want char marks and 165 F internal temperature, not blackened sugar.
- How long can I marinate the chicken?
- Thirty minutes gives solid flavor and 2 to 4 hours is ideal, but push to 8 hours max since the acid will start tightening the proteins and the meat can get mealy.
- My sauce looks grainy or split, can I save it?
- Yes, warm it gently over low heat and whisk in a splash of warm water, then add a teaspoon of neutral oil to bring it back to a smooth, glossy emulsion.
- What if my skewers keep burning?
- Soak wooden skewers and leave a bit of bare wood off the grates, or switch to flat metal skewers which also prevent spinning when you flip.
Serving Suggestions
Serve these satay skewers over coconut rice with a cool cucumber and red onion salad, and finish with a shower of crushed peanuts and lime zest for snap and perfume.
If you want heat, whisk a spoon of sambal or sriracha into the peanut sauce and tuck some grilled pineapple on the side, then pour a crisp lager or off-dry Riesling to tame the spice.
More pairings:
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