Miniature Chicken Satay Skewers
Miniature Chicken Satay Skewers
Ingredients
For the Chicken Satay
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar, packed
- 1 teaspoon curry powder
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 24 wooden skewers, 6-inch, soaked in water for at least 20 minutes
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 1 tablespoon soy sauce, low-sodium
- 1 tablespoon fresh lime juice
- 1 teaspoon light brown sugar, packed
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons water, or as needed, to thin
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons crushed peanuts
Instructions
- 1
In a large mixing bowl, combine the 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, curry powder, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger. Whisk well to combine.
⏱️ 3 min
- 2
Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the creamy peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon light brown sugar, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, and red pepper flakes (if using).
⏱️ 5 min
- 4
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it is smooth and warmed through. If the sauce is too thick, add water 1 tablespoon at a time until your desired dipping consistency is reached. Remove from heat and set aside.
⏱️ 5 min
- 5
Drain the soaked wooden skewers. Thread the marinated chicken pieces onto the skewers, placing about 3-4 pieces per skewer and leaving a small space between each piece to ensure even cooking.
⏱️ 10 min
- 6
Preheat an outdoor grill or a large grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates or pan to prevent sticking.
⏱️ 5 min•🌡️ 375
- 7
Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F.
⏱️ 10 min•🌡️ 165 - 8
Serve the miniature chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with chopped fresh cilantro and crushed peanuts, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miniature Chicken Satay Skewers
Ingredients
For the Chicken Satay
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/2 cup full-fat coconut milk
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon fresh lime juice
- 1 tablespoon light brown sugar, packed
- 1 teaspoon curry powder
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 24 wooden skewers, 6-inch, soaked in water for at least 20 minutes
For the Creamy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 1 tablespoon soy sauce, low-sodium
- 1 tablespoon fresh lime juice
- 1 teaspoon light brown sugar, packed
- 1 garlic, clove, minced
- 1/2 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons water, or as needed, to thin
For Garnish (Optional)
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons crushed peanuts
Instructions
- 1
In a large mixing bowl, combine the 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon light brown sugar, curry powder, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger. Whisk well to combine.
⏱️ 3 min - 2
Add the 1 1/2 pounds of chicken pieces to the marinade, tossing to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 3
While the chicken marinates, prepare the peanut sauce. In a small saucepan, whisk together the creamy peanut butter, 1/4 cup coconut milk, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon light brown sugar, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, and red pepper flakes (if using).
⏱️ 5 min - 4
Heat the peanut sauce mixture over medium-low heat, stirring constantly, until it is smooth and warmed through. If the sauce is too thick, add water 1 tablespoon at a time until your desired dipping consistency is reached. Remove from heat and set aside.
⏱️ 5 min - 5
Drain the soaked wooden skewers. Thread the marinated chicken pieces onto the skewers, placing about 3-4 pieces per skewer and leaving a small space between each piece to ensure even cooking.
⏱️ 10 min - 6
Preheat an outdoor grill or a large grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates or pan to prevent sticking.
⏱️ 5 min•🌡️ 375 - 7
Place the chicken skewers on the hot grill. Cook for 2-3 minutes per side, turning occasionally, until the chicken is cooked through, lightly charred, and reaches an internal temperature of 165°F.
⏱️ 10 min•🌡️ 165 - 8
Serve the miniature chicken satay skewers immediately with the warm peanut sauce for dipping. Garnish with chopped fresh cilantro and crushed peanuts, if desired.
⏱️ 2 min