Grilled Chicken Satay with Peanut Sauce
40 min
|
easy
|
high-protein,
lactose-free,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 15 min | 40 min |
Introduction
These grilled chicken satay skewers are juicy, flavorful, and perfect for dipping into a rich, creamy peanut sauce.
The simple soy, lime, and spice marinade gives the chicken a bold, slightly smoky flavor that tastes like takeout at home.
They make an easy crowd-pleasing appetizer, weeknight dinner, or fun backyard cookout recipe everyone can eat with their hands.
Ingredients (4 servings)
Ingredients for the Chicken Marinade:
Ingredients for the Peanut Sauce:
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How to Make Grilled Chicken Satay with Peanut Sauce
-
Marinate the chicken
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning on the grill.
In a medium bowl, whisk together soy sauce, lime juice, olive oil, honey, garlic, ginger, curry powder, cumin, paprika, and pepper.
Add chicken tenderloins, toss until every piece is coated, then cover and refrigerate for 30 minutes or up to 4 hours.
-
Make the peanut sauce
In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, rice vinegar, garlic, and ginger until smooth.
Gradually whisk in warm water until the sauce is pourable but still thick enough to cling to the chicken.
Taste and adjust with extra lime juice, honey, or soy sauce to balance tangy, sweet, and salty notes.
-
Preheat the grill and skewer the chicken
Preheat your grill to medium-high heat, about 375°F to 425°F, and oil the grates to prevent sticking.
Thread marinated chicken tenderloins onto soaked skewers, keeping the pieces flat so they cook quickly and evenly.
Let excess marinade drip off each piece to avoid flare-ups and burnt spots on the grill.
-
Grill the chicken satay
Place skewers on the hot grill and cook for 4 to 6 minutes on the first side, uncovered.
Flip and grill another 3 to 5 minutes, until the chicken is cooked through and lightly charred in spots.
Check that the thickest piece reaches 165°F or that the juices run clear with no pink color remaining.
-
Rest, garnish, and serve
Transfer cooked skewers to a plate, tent loosely with foil, and let rest 5 minutes to keep them juicy.
Serve warm with the peanut sauce on the side, plus lime wedges and chopped cilantro if you like.
Offer extra chili flakes or sliced fresh chili for anyone who enjoys a little heat with their satay.
Substitutions
- Soy sauce -> tamari or coconut aminos
- Use an equal amount of tamari for gluten-free satay, or coconut aminos for a slightly sweeter, less salty flavor.
- Chicken tenderloins -> boneless, skinless chicken thighs
- Swap in bite-size strips of boneless, skinless thighs for extra juicy, forgiving skewers that stay tender even if slightly overcooked.
- Peanut butter -> almond butter or sunflower seed butter
- Almond butter gives a toastier, milder sauce, while sunflower seed butter keeps it nut-free with a deep, savory flavor.
Tips
- Slice chicken for even thickness
- If any tenderloins are very thick, butterfly or trim them so all pieces are about the same thickness for even cooking.
- Avoid overcrowding the grill
- Leave a little space between skewers so heat can circulate, which helps you get better browning and fewer steamed spots.
- Control sauce thickness
- Start with less warm water, then whisk in small splashes until the sauce slowly ribbons off a spoon.
- Use half the sauce as a drizzle
- Warm a little peanut sauce with a splash of water, then drizzle over the skewers and reserve the rest for dipping.
- Broiler option for indoor cooking
- Thread the chicken, place on a foil-lined sheet pan, and broil on high 4 to 6 inches from heat until browned.
Nutrition Facts *
| Energy | 506 | kcal |
|---|---|---|
| Protein | 46 | g |
| Total Fat | 24 | g |
| Carbohydrates | 28 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Can I marinate the chicken overnight?
- Yes, you can marinate up to 12 hours; any longer and the lime juice can start to make the chicken mushy.
- What if I do not have a grill?
- Use a cast-iron grill pan or regular skillet on medium-high heat and cook the skewers just like on a grill. You can also broil them on high, flipping once, until nicely browned and cooked through.
- How do I keep the peanut sauce from seizing?
- Always whisk in warm water, not cold, and add it gradually so the peanut butter loosens instead of clumping. If it still seizes, keep whisking and add a teaspoon of warm water at a time until smooth again.
- How can I make this dish spicier?
- Add chili flakes or a little sriracha to the marinade, and stir some into the peanut sauce to taste. You can also serve with sliced fresh chilies so everyone can customize their own heat level.
Serving Suggestions
This grilled chicken satay pairs beautifully with jasmine rice, cucumber salad, or simple grilled vegetables for a colorful, satisfying meal.
For a fun twist, sprinkle chopped roasted peanuts and fresh herbs over the platter to add crunch and bright, fresh flavor.
More pairings:
Reviews
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Leslie, Houston: These skewers were super flavorful and stayed really juicy, and the peanut sauce came together smooth and perfectly balanced. I added a spoonful of sriracha to the sauce for a little heat and thinned it with a bit more warm water so it was easier to drizzle. Next time I’ll double the sauce because everyone went back for more.
: Love hearing that the chicken stayed juicy and the sauce hit that sweet spot! Adding sriracha and a splash of warm water is a great move for a drizzle-friendly consistency, and doubling the sauce is always a safe bet next time. 😊
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