Chicken Satay with Peanut Sauce
Yield: 4-6 servings
Cook Time: 6-8 minutes
Tips: If you like to dip liberally, simply make a double batch of Peanut Sauce. To thin sauce, add a small amount of water.
Suggestion: May also be served as a main course.
Ingredients
Chicken Satay- 2 boneless, skinless chicken breasts (about 1 to 1 1/2 lbs.)
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 3/4 teaspoon red pepper flakes
- 2 tablespoons water
- toothpicks or 4-inch wood skewers (as shown in photo)
- Peanut Sauce
- 1/4 cup creamy peanut butter
- 3 tablespoons water
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon chili oil
- 1/2 teaspoon chili garlic sauce (may increase up to 1 teaspoon if you prefer more spice)
Directions
Chicken Satay
Remove unwanted fat from chicken breasts and slice into 3-6-inch-long x 1-inch-wide x 1/4 to 1/2-inch-thick strips (sizes and shapes will vary due to shape of chicken breasts). Place chicken strips in a 9x9-inch glass baking dish or other similar-shaped container. In a small mixing bowl, whisk together soy sauce, lime juice, garlic, ginger, red pepper flakes and water. Pour mixture over chicken and cover. Place in refrigerator for 30 minutes or more (can marinate overnight).
After chicken has marinated, spray your grill with nonstick cooking spray, then prepare barbeque grill for direct cooking. While coals are heating, prepare chicken.
Remove marinated chicken from marinade and place on a plate to transfer to grill. Reserve the marinade for basting chicken during grilling.
Place chicken pieces on grill and brush liberally with marinade on one side, then quickly turn to grill that marinated side. While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely lightly browned (about another 3-4 minutes). Do not overcook, as this will result in tough, dry chicken strips.
Cut chicken strips into 2-inch-long strips and pierce with toothpicks or 4-inch wood skewers. Arrange skewered chicken pieces on a platter or plate around a bowl of peanut sauce (recipe follows).
Peanut Sauce
To a small sauce pan, add peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, chili oil and chili garlic sauce. Heat just until mixture starts to bubble, then cover and promptly remove from heat. Serve immediately in individual serving bowls or store in refrigerator and reheat when ready to serve.
After chicken has marinated, spray your grill with nonstick cooking spray, then prepare barbeque grill for direct cooking. While coals are heating, prepare chicken.
Remove marinated chicken from marinade and place on a plate to transfer to grill. Reserve the marinade for basting chicken during grilling.
Place chicken pieces on grill and brush liberally with marinade on one side, then quickly turn to grill that marinated side. While first side of chicken is grilling, brush the other side liberally with marinade then discard the remaining marinade (do not marinate again). Once chicken has cooked on first side (about 3-4 minutes), turn over and grill second side until chicken has no pink color and is nicely lightly browned (about another 3-4 minutes). Do not overcook, as this will result in tough, dry chicken strips.
Cut chicken strips into 2-inch-long strips and pierce with toothpicks or 4-inch wood skewers. Arrange skewered chicken pieces on a platter or plate around a bowl of peanut sauce (recipe follows).
Peanut Sauce
To a small sauce pan, add peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, chili oil and chili garlic sauce. Heat just until mixture starts to bubble, then cover and promptly remove from heat. Serve immediately in individual serving bowls or store in refrigerator and reheat when ready to serve.