Grilled Chicken Satay with Peanut Sauce
Marinated chicken skewers grilled and served with creamy peanut sauce. This delicious dinner is a family favorite!
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Servings: 4 Servings
Calories: 334kcal
Ingredients
For the Grilled Chicken Satay:
- 10-12 6" wooden skewers
- 1 pound boneless, skinless chicken tenders or chicken breast, cut into 1" cubes
- 1/2 cup coconut milk
- 1 Tablespoon fresh lime juice
- 1 Tablespoon gluten-free tamari can sub coconut aminos or soy sauce
- 1 clove garlic minced
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon pure maple syrup or brown sugar
- 1 teaspoon yellow curry powder
- To garnish: 1-2 Tbsp. chopped cilantro crushed peanuts, lime wedges
For the Peanut Sauce*
- 1/2 cup natural creamy peanut butter just peanuts or peanuts & salt
- 3-5 Tablespoons coconut milk
- 2 Tablespoons gluten free tamari can sub. coconut aminos or soy sauce
- 1-2 Tablespoon pure maple syrup
- 1 Tablespoon fresh lime juice or rice vinegar
Instructions
Make the Peanut Sauce:
- Combine. In a small bowl or Mason jar, combine peanut butter, 3 Tbsp. coconut milk, the tamari, the pure maple syrup, and the lime juice.
- Blend. Use an immersion blender to blend the sauce until completely smooth, adding more coconut milk as needed, if you prefer thinner sauce.
- Set Aside Or Chill. Cover the peanut sauce and set aside while you cook your chicken. If making the peanut sauce in advance, store in an airtight container in the refrigerator up to 1 week.
Make The Grilled Chicken Satay:
- Soak The Skewers. To start, soak the wooden skewers in a bowl or dish with water. (That way, they won't burn or scorch later!)
- Marinate The Chicken. If you haven't already, dice the chicken into 1-inch cubes and place in a shallow container. Cover with coconut milk, lime juice, tamari, garlic, ginger, pure maple syrup, and curry powder. Gently stir to coat the chicken evenly. Cover and marinate at least 30 minutes up to 8 hours in advance. (If not cooking after 30 minutes, chill the chicken in the refrigerator to marinate until you're ready.)
- Skewer The Chicken. When you're ready to cook, remove skewers from the water and slide 4-5 cubes of chicken onto each skewer, packing them in fairly tightly. (You can place the chicken pieces slightly off center in an alternating pattern--so one piece is slightly to the left and the next is slightly to the right--to pack them in a bit tighter, if desired.) Leave 2-3 inches of room at the end of the skewer to use as a handle when grilling. Discard the remaining chicken marinade.
- Grill Chicken. Preheat a grill or grill pan (oil the pan or grill grates as needed!) and cook chicken skewers over medium to medium-high heat 3-5 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F. If using a grill pan, I recommend using a grill press or heat proof plate to pack the chicken down a bit tighter. Place cooked chicken satay skewers on a clean plate and repeat until all chicken is cooked.
- Garnish & Serve. Sprinkle chicken with crushed peanuts, fresh cilantro, and red pepper flakes or chili slices, as desired. Serve with peanut dipping sauce & lime wedges.
Notes
- *FOR A PALEO VERSION, you can make this with cashew butter instead of peanut butter. Use coconut aminos in place of the tamari. For a Whole30 version, make these same adjustments and omit the pure maple syrup.
- VARIATIONS. If desired, you can substitute a small dollop of Thai red curry paste instead of the curry powder. Or, try adding a splash of fish sauce!
- CONSIDER A PRESS. With my grill pan, I also like using this little grill press on top, since I can add pressure to the bottom end of the chicken skewer, since gravity sometimes pulls the top end down a bit further. (If you don't have one, you can use a pair of metal tongs to press the bottom chicken down a bit for the heat.)
PEANUT SAUCE TIPS:
- Natural peanut butter (just peanuts or peanuts & salt) works MUCH better than commercial peanut butter spread (like JIF or Skippy).
- Blending. An immersion blender is the easiest way to blend the sauce, but you can also use a food processor or blender instead. Whisking also works, but it will take MUCH longer for the sauce to come together.
- Serving Tip. Peanut sauce thickens when chilled, so I recommend pulling it out to come to room temperature before serving. You can also gently microwave in 5-10 second increments to loosen it up, or stir in a drizzle of HOT water.
Video
Nutrition
Serving: 1/4 recipe + 3 Tablespoons sauce | Calories: 334kcal | Carbohydrates: 11.4g | Protein: 31.4g | Fat: 18.5g | Saturated Fat: 8.7g | Cholesterol: 82.7mg | Sodium: 658mg | Potassium: 576.9mg | Fiber: 1.8g | Sugar: 6.8g | Vitamin C: 2.2mg | Calcium: 29.8mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
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