Grilled Chicken Satays with Peanut Sauce
Elevate your next barbecue or dinner party with these flavorful Grilled Chicken Satays with Peanut Sauce! This crowd-pleasing recipe features juicy, marinated chicken skewers infused with bold flavors from garlic, grated ginger, soy sauce, and a hint of turmeric. Tenderized in creamy coconut milk and grilled to perfection, the chicken is perfectly complemented by a rich and velvety peanut sauce made with natural peanut butter, a touch of brown sugar, and a dash of sriracha for optional heat. Ready in just 35 minutes (plus marinating time), this dish is as easy as it is delicious, making it an ideal choice for weeknight meals or entertaining guests. Serve these satays with a refreshing lime wedge, garnish them with crushed peanuts or fresh cilantro, and watch them disappear! Grill season has never looked—or tasted—this good.
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Recipe Information
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 3 tbsp Soy sauce
- 2 tbsp Lime juice, freshly squeezed
- 1 tbsp Honey
- 1 tbsp Sesame oil
- 1 tsp Ground turmeric
- 1 cup Coconut milk
- 0.5 cup Natural peanut butter
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 tsp Sriracha (optional, for heat)
- 0.25 cup Water
- 1 tbsp Vegetable oil
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 8 pieces Wooden skewers, soaked in water
Instructions
Cut the chicken breast into thin strips, about 1 inch wide and 4 inches long, and set aside.
In a large mixing bowl, combine garlic, ginger, soy sauce, lime juice, honey, sesame oil, turmeric, coconut milk, salt, and black pepper. Mix well to create a marinade.
Add the chicken strips to the marinade and mix until fully coated. Cover and refrigerate for at least 1 hour (or up to overnight) to let the flavors develop.
While the chicken marinates, prepare the peanut sauce. In a small saucepan, combine peanut butter, coconut milk, brown sugar, rice vinegar, sriracha, and water. Heat over medium-low, stirring constantly, until smooth and creamy. Adjust consistency with more water if needed. Remove from heat and set aside.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates with vegetable oil to prevent sticking.
Thread the marinated chicken strips onto the soaked wooden skewers, ensuring the strips are flat to cook evenly.
Grill the chicken skewers for about 4-5 minutes per side, or until the chicken is cooked through with grill marks on both sides. The internal temperature should reach 165°F (74°C).
Transfer the grilled chicken satays to a serving platter and let them rest for a few minutes.
Serve the chicken satays warm with the peanut sauce on the side for dipping. Garnish with chopped cilantro or crushed peanuts if desired.
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 64.2 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 202 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
