Spicy Peanut Satay Chicken Skewers
Spicy Peanut Satay Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for 30 minutes if using wooden
For the Chicken Marinade
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon light brown sugar, packed
- 1 teaspoon sriracha or chili garlic sauce, or more, to taste
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
- 1 lime wedges, for serving
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. In a medium bowl, combine the soy sauce, lime juice, light brown sugar, grated ginger, minced garlic, red pepper flakes, and vegetable oil for the chicken marinade. Whisk until well combined.
⏱️ 5 min
- 2
Add the cubed chicken breasts to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min
- 3
While the chicken marinates, prepare the Spicy Peanut Sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, light brown sugar, sriracha (or chili garlic sauce), grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
⏱️ 10 min
- 4
Preheat your grill to medium-high heat (about 400°F), or preheat your broiler to high, or heat a large non-stick skillet over medium-high heat with a tablespoon of oil.
⏱️ 5 min•🌡️ 400
- 5
Thread the marinated chicken cubes onto the soaked skewers, typically 4-5 pieces per skewer, leaving a small space between each piece for even cooking.
⏱️ 5 min
- 6
Grill: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until chicken is cooked through and lightly charred (internal temperature 165°F). Broil: Place skewers on a foil-lined baking sheet. Broil for 4-6 minutes per side, watching closely to prevent burning. Pan-fry: Cook skewers in the hot skillet for 4-5 minutes per side until golden brown and cooked through.
⏱️ 10 min•🌡️ 165
- 7
Remove chicken skewers from heat and let rest for a few minutes. Serve immediately with the Spicy Peanut Sauce for dipping or drizzling. Garnish with chopped fresh cilantro, chopped roasted peanuts, and lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Satay Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for 30 minutes if using wooden
For the Chicken Marinade
- 1/4 cup soy sauce, low sodium preferred
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon light brown sugar, packed
- 1 teaspoon sriracha or chili garlic sauce, or more, to taste
- 1/2 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 2 tablespoons water, or more, to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
- 1 lime wedges, for serving
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. In a medium bowl, combine the soy sauce, lime juice, light brown sugar, grated ginger, minced garlic, red pepper flakes, and vegetable oil for the chicken marinade. Whisk until well combined.
⏱️ 5 min - 2
Add the cubed chicken breasts to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 20 min - 3
While the chicken marinates, prepare the Spicy Peanut Sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, light brown sugar, sriracha (or chili garlic sauce), grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.
⏱️ 10 min - 4
Preheat your grill to medium-high heat (about 400°F), or preheat your broiler to high, or heat a large non-stick skillet over medium-high heat with a tablespoon of oil.
⏱️ 5 min•🌡️ 400 - 5
Thread the marinated chicken cubes onto the soaked skewers, typically 4-5 pieces per skewer, leaving a small space between each piece for even cooking.
⏱️ 5 min - 6
Grill: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until chicken is cooked through and lightly charred (internal temperature 165°F). Broil: Place skewers on a foil-lined baking sheet. Broil for 4-6 minutes per side, watching closely to prevent burning. Pan-fry: Cook skewers in the hot skillet for 4-5 minutes per side until golden brown and cooked through.
⏱️ 10 min•🌡️ 165 - 7
Remove chicken skewers from heat and let rest for a few minutes. Serve immediately with the Spicy Peanut Sauce for dipping or drizzling. Garnish with chopped fresh cilantro, chopped roasted peanuts, and lime wedges.
⏱️ 5 min