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Grilled Chicken Satay With Peanut Sauce
Ingredients
- For the chicken
- 1/2 cup brown sugar
- 1/4 cup unseasoned rice vinegar
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tablespoons Sriracha
- 2 tablespoons finely chopped peeled fresh ginger
- 1 1/2 pounds skinless
boneless chicken breasts or thighs, cut into 1 1/2-inch-wide strips
- Vegetable oil
for the grill
- For the peanut dipping sauce
- 1 tablespoon vegetable oil
- 1 bunch scallions
finely chopped, including some of the green part
- 3 tablespoons chunky peanut butter
preferably all-natural and sugar-free
- 3 tablespoons hoisin sauce
- or to taste1 tablespoon sriracha
- 1/4 cup lime juice
- 1/3 to 1/2 cup water
- To serve
- Cooked rice
- Sliced cucumbers
- Fresh pungent greens such as Thai basil or arugula
Directions
- 1
Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
- 2
Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
- 3
Make the dipping sauce: In a skillet over medium heat, heat the oil. Add the scallions, and cook, stirring for 30 seconds or so, until wilted. Stir in the peanut butter, hoisin sauce, sriracha, lime juice, and 1/3 cup of the water. Cook, stirring with a whisk, just until the peanut butter melts into the sauce and the sauce is blended. Add more water, one tablespoon at a time, until the sauce is the consistency of heavy cream. Taste and add additional hoisin, Sriracha, or lime juice to taste. Transfer to a bowl to serve, or cool, transfer to an airtight container, and refrigerate for up to a week.
- 4
Prepare the skewers: Thread 1 to 2 slices of the marinated chicken onto each skewer. Set them on a baking sheet.
- 5
Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
- 6
Grill the chicken: Grill the chicken for about 3 minutes per side, or until browned on both sides and the chicken is cooked through. Transfer to a platter and rest for 5 minutes before serving. Serve as an appetizer with the dipping sauce, or with rice or cucumbers and greens for a meal.
Grilled Chicken Satay With Peanut Sauce
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About this Recipe
Dreaming of the irresistible aroma of grilled chicken satay straight from your kitchen? This homemade version brings the vibrant flavors of Southeast Asian street food to your table in under 30 minutes, complete with a rich, savory peanut dipping sauce.
What makes this chicken satay stand out is the thoughtfully crafted marinade, a perfect balance of sweet, tangy, and spicy notes. Ingredients like brown sugar, lime juice, fish sauce, and fresh ginger infuse every strip of chicken with deep flavor before it even hits the grill, resulting in incredibly tender and aromatic skewers.
Prepare for a delightful culinary journey. You'll savor succulent grilled chicken strips, kissed with char, and bursting with a complex flavor profile that's both savory and subtly sweet. The accompanying peanut sauce is wonderfully creamy, with a delightful interplay of salty hoisin, tangy lime, and a gentle kick from Sriracha, perfectly complementing the chicken. It’s an authentic taste that transports you to your favorite street food stall or restaurant appetizer.
Easily adapt this recipe to your preferences. While chicken breasts or thighs work beautifully, you could experiment with pork tenderloin or firm tofu for a different protein. If you're out of fresh ginger, a good quality ginger paste can be a quick substitute. Adjust the Sriracha in both the marinade and sauce to control the level of heat you prefer.
Serve these flavorful skewers hot off the grill alongside fluffy cooked rice and crisp, sliced cucumbers. Don't forget a sprinkle of fresh pungent greens like Thai basil or arugula to add a refreshing herbaceous counterpoint to the rich flavors.