Spicy Satay Chicken Skewers
Spicy Satay Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch cubes
- 1/4 cup low sodium soy sauce
- 2 tablespoons lime juice, fresh
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 teaspoon toasted sesame oil
- 12 wooden skewers, soaked in water for 30 minutes
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon lime juice, fresh
- 1 tablespoon light brown sugar, packed
- 1 garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha, or more to taste
- 1 teaspoon rice vinegar
- 2 tablespoons water, as needed to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the chicken breast cubes with 1/4 cup low sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon packed light brown sugar, 1/2 teaspoon red pepper flakes, and 1 teaspoon toasted sesame oil. Toss to coat the chicken evenly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours.
⏱️ 20 min
- 2
While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning during cooking. Prepare the spicy peanut sauce by combining 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons low sodium soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon packed light brown sugar, 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1 teaspoon sriracha, and 1 teaspoon rice vinegar in a small saucepan or microwave-safe bowl. Whisk until smooth. If too thick, add 2 tablespoons of water, or as needed, until it reaches a pourable consistency. Heat gently over low heat or microwave for 30 seconds, stirring until warmed through.
⏱️ 10 min
- 3
Preheat your grill to medium-high heat (about 375-400°F). If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil or parchment paper.
⏱️ 5 min•🌡️ 400
- 4
Thread the marinated chicken cubes onto the soaked wooden skewers, ensuring not to overcrowd them. You should get about 3-4 pieces of chicken per skewer.
⏱️ 5 min
- 5
Grill the chicken skewers for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If baking, arrange skewers on the prepared baking sheet and bake for 10-12 minutes, flipping halfway, until cooked through and lightly browned. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 12 min•🌡️ 400
- 6
Serve the spicy satay chicken skewers immediately, drizzled generously with the warm peanut sauce. Garnish with chopped fresh cilantro, crushed roasted peanuts, and lime wedges for squeezing.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Satay Chicken Skewers
Ingredients
For the Chicken Skewers
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch cubes
- 1/4 cup low sodium soy sauce
- 2 tablespoons lime juice, fresh
- 1 tablespoon fresh ginger, grated
- 2 garlic, minced
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 teaspoon toasted sesame oil
- 12 wooden skewers, soaked in water for 30 minutes
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup full-fat coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon lime juice, fresh
- 1 tablespoon light brown sugar, packed
- 1 garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sriracha, or more to taste
- 1 teaspoon rice vinegar
- 2 tablespoons water, as needed to thin
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the chicken breast cubes with 1/4 cup low sodium soy sauce, 2 tablespoons fresh lime juice, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon packed light brown sugar, 1/2 teaspoon red pepper flakes, and 1 teaspoon toasted sesame oil. Toss to coat the chicken evenly. Cover the bowl and refrigerate to marinate for at least 20 minutes, or up to 2 hours.
⏱️ 20 min - 2
While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning during cooking. Prepare the spicy peanut sauce by combining 1/2 cup creamy peanut butter, 1/4 cup full-fat coconut milk, 2 tablespoons low sodium soy sauce, 1 tablespoon fresh lime juice, 1 tablespoon packed light brown sugar, 1 minced garlic clove, 1 teaspoon grated fresh ginger, 1 teaspoon sriracha, and 1 teaspoon rice vinegar in a small saucepan or microwave-safe bowl. Whisk until smooth. If too thick, add 2 tablespoons of water, or as needed, until it reaches a pourable consistency. Heat gently over low heat or microwave for 30 seconds, stirring until warmed through.
⏱️ 10 min - 3
Preheat your grill to medium-high heat (about 375-400°F). If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil or parchment paper.
⏱️ 5 min•🌡️ 400 - 4
Thread the marinated chicken cubes onto the soaked wooden skewers, ensuring not to overcrowd them. You should get about 3-4 pieces of chicken per skewer.
⏱️ 5 min - 5
Grill the chicken skewers for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. If baking, arrange skewers on the prepared baking sheet and bake for 10-12 minutes, flipping halfway, until cooked through and lightly browned. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 12 min•🌡️ 400 - 6
Serve the spicy satay chicken skewers immediately, drizzled generously with the warm peanut sauce. Garnish with chopped fresh cilantro, crushed roasted peanuts, and lime wedges for squeezing.