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Chicken Satay with Peanut Sauce

A flavorful dish combining marinated chicken skewers grilled to perfection and served with a rich, creamy peanut sauce.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 pound boneless skinless chicken breasts Provides protein and a tender base
  • 2 tablespoons olive oil Adds richness
  • 1 medium lime Bring freshness
  • 2 tablespoons maple syrup Adds subtle sweetness
  • 3 tablespoons soy sauce Offers umami depth
  • 1 teaspoon turmeric Imparts earthy flavor
  • 1 teaspoon chili powder Adds a touch of spice
  • 1 teaspoon garlic powder Enhances flavor
  • 1 teaspoon fresh ginger Provides warming spice
  • 1 teaspoon salt Enhances all flavors
Peanut Sauce
  • 1/2 cup peanut butter Creates creamy texture
  • 1/4 cup water Adjusts consistency
  • 2 tablespoons vinegar Adds acidity
  • 1 tablespoon sriracha Offers heat
  • 1 clove garlic clove For aromatic punch

Method
 

Preparation
  1. In a medium bowl, add chicken, olive oil, lime zest and juice, maple syrup, soy sauce, turmeric, chili powder, garlic powder, ginger, and salt.
  2. Using tongs, stir to combine, cover with plastic wrap and marinate in the refrigerator for 2 to 24 hours.
  3. When ready to grill, make the peanut sauce by whisking peanut butter, water, soy sauce, vinegar, maple syrup, sriracha, and grated garlic in a small bowl. Adjust consistency with more water, if necessary. Set aside.
Cooking
  1. If using wooden skewers, soak them in water for 30 minutes, or use metal ones.
  2. Skewer chicken onto skewers like a ribbon, flat side down.
  3. Preheat grill on medium heat, around 500 degrees F, and spray with cooking spray.
  4. Grill skewers with lid closed for 3-4 minutes per side until chicken is cooked through.
Serving
  1. Serve drizzled with peanut sauce or as a dip on the side.

Notes

For meal prep, marinate chicken overnight and store the peanut sauce in the fridge. Leftovers can be stored for 3 days. Freezing is best done before grilling.