Grilled Chicken Satay with Peanut Sauce
Antibiotic-free chicken tenders marinated in soy, lime, sriracha and ginger, then grilled and brushed with reserved marinade. Served with a smooth peanut sauce made from creamy peanut butter, maple syrup, soy sauce and chili garlic sauce, garnished with crushed peanuts and cilantro.
Ingredients
- 1 package boneless skinless chicken tenders, raised without antibiotics or organic
- 2 tablespoon soy sauce
- 1 whole lime, juiced
- 1 tablespoon honey
- 1 tablespoon sriracha sauce
- 2 teaspoon ground ginger
- 2 clove garlic, minced
- vegetable oil, for brushing grates
- ½ cup salted creamy peanut butter
- ¼ cup water
- 2 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 whole lime, juiced
- 1 whole lime, cut into wedges
- 2 teaspoon chili garlic sauce
- 2 tablespoon chopped salted peanuts, for garnish
- fresh cilantro, chopped, for garnish
- 8 whole wooden skewers
Instructions
- 1
Soak 8 wooden skewers in water for at least 30 minutes.
- 2
Place chicken in a resealable plastic bag with soy sauce, lime juice, honey, sriracha, ginger and garlic. Massage mixture into chicken to cover completely.
- 3
Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.
- 4
Brush excess marinade off chicken and reserve marinade. Thread 1 piece of chicken onto each skewer.
- 5
Heat grill or grill pan over medium heat and brush grates with oil.
- 6
Grill chicken, brushing with reserved sauce and turning occasionally, until golden-brown and internal temperature reaches 165°F, about 6-10 minutes.
- 7
While chicken grills, whisk peanut butter, water, soy sauce, maple syrup, lime juice and chili garlic sauce together until smooth.
- 8
Garnish grilled chicken with peanuts and cilantro. Serve with peanut sauce and lime wedges.
Tips
Marinate chicken several hours or overnight for deeper flavor penetration.
Reserve marinade before grilling to brush on chicken for added flavor.
Use a meat thermometer to ensure chicken reaches 165°F for food safety.
Good to Know
Leftover peanut sauce stores covered in refrigerator for up to 5 days. Grilled chicken is best consumed immediately but keeps refrigerated for up to 3 days.
Marinate chicken overnight for maximum flavor. Prepare peanut sauce up to 1 day ahead and refrigerate.
Serve warm with lime wedges and extra peanut sauce on the side.
Common Mistakes
Do not skip soaking wooden skewers to avoid splinters and charring.
Do not skip brushing grates with oil to avoid sticking.
Do not exceed 6-10 minutes of grilling to avoid drying out chicken.