I recently started going through everything I have pinned on Pinterest. So many times, I pin something and never think of it again. After years of pinning, I have too many pins and too many boards. It’s like the rest of my life; I want organization and order.
While looking through some recipes, I ran across this Chicken Satay that sparked my interest again. I conveniently had all the ingredients in my panty, so it was on the menu last week.
The marinade is where all of the flavor begins. I had my chicken marinating early in the morning to soak up all the goodness of these tasty ingredients before I cooked it at dinnertime. It’s a mix of salty sweetness, and the peanut dipping sauce is an old recipe that has been a favorite for a while.
Although I prefer to grill, we got home late the day it was planned for dinner. So, I opted to bake my chicken instead. It was incredibly juicy and flavorful. The chicken cooks fast, and an instant-read thermometer is good to have on hand so the chicken stays tender and juicy.
The chicken was great served with Jasmine rice and steamed broccoli!
Chicken Satay with Peanut Sauce
Ingredients
- 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3 - 5" long
- chopped fresh cilantro for serving
Marinade:
- 3 tablespoons olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1 tablespoon chili paste such as Sambai Oeiek
- 1 1/2 tablespoons fresh lime juice
- 1 1/2 tablespoons fish sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground turmeric
Peanut Sauce:
- 2 tablespoons natural peanut butter
- 1/2 tablespoon packed brown sugar
- 1/2 tablespoon apple cider vinegar
- 1/4 teaspoon chili flakes or chili paste or to taste
- 1 teaspoon low-sodium soy sauce
- 1/2 garlic clove smashed into a fine paste
- 1/2 teaspoon sesame oil
- salt to taste
Instructions
Peanut Sauce:
- Combine peanut butter, brown sugar, vinegar, chili flakes or paste, soy sauce, smashed garlic, oil and salt in a jar fitted with a lid.
- Shake the jar to mix. Set aside until time to serve with chicken kabobs.
Chicken:
- In a medium bowl, whisk the olive oil, soy sauce, brown sugar, chili paste, lime juice, fish sauce, ground coriander, ground ginger, garlic powder and ground turmeric and olive oil.
- Pour marinade into a gallon-size zip top bag, add chicken strips. remove air and seal. Massage the marinade into the chicken to coat. Lay bag flat on a baking sheet and refrigerate at least 30 minutes or up to overnight.
- When ready to cook, soak wooden skewers in water for 30 minutes. Remove chicken from refrigerator and allow to stand at room temperature while the skewers soak. Thread chicken on skewers, then blot excess marinade on chicken using paper towels.
- Oven: Heat oven to 350℉. Line two baking pans with parchment paper and divide kabobs between the sheets. Bake 15 to 20 minutes or until instant-read thermometer reads 165℉.
- Grill: Grease outdoor grill and heat on high. Once grill reaches high temperature, add kabobs and reduce the heat to medium. Cover the grill and cook 3 to 4 minutes per side, or until instant-read thermometer reads 165℉.
- Serve chicken kabobs warm, garnished with chopped fresh cilantro and with peanut sauce.
