Chicken Satay
Ingredients
- Chicken:
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon agave nectar
- 2 teaspoon soy sauce
- 2 garlic cloves, minced
- 1 heaping teaspoon fresh ginger, grated
- ¼ teaspoon chili flakes, or more to taste
- ¼ teaspoon molasses
- ½ pound chicken fillets, cut into thick (1 inch) strips
- Peanut Sauce:
- ¼ cup peanut butter
- 3 tablespoons coconut milk
- 1 tablespoons agave nectar
- 2 teaspoons fresh lime juice
- 1 garlic clove, pressed
- 1 teaspoon fish sauce
- ¼ teaspoon molasses
- 8-10 small wooden skewers, soaked in water for 15 minutes
Directions
- Mix the lime juice, fish sauce, agave nectar, soy sauce, garlic cloves, ginger, chili flakes, and molasses together in a bowl. Add the chicken and stir to coat. Cover the bowl with plastic wrap.
- Marinate chicken in refrigerator for at least 1 hour.
- Whisk peanut butter, coconut milk, agave nectar, lime juice, garlic, fish sauce, and molasses together in a bowl until smooth.
- Preheat grill to medium-high heat. Lightly grease grill grate with coconut oil.
- Thread marinated chicken onto soaked skewers.
- Cook chicken on hot grill until no longer pink in the center, 3 to 5 minutes per side.
- Serve the chicken skewers with the peanut sauce.
Mealthy tip:
Grilling the chicken with coconut oil instead of canola or vegetable adds just a hint of nutty flavor. If you don't have a grill, use a cast-iron grill pan on your stove to get a similar effect. To make the satay gluten free, substitute tamari for the soy sauce.
Reviews
What others are saying
Jessica Scott says:
This was a really delicious, authentic tasting satay recipe! It takes about an hour to marinate, but that wasn't too bad at all. The peanut sauce was also really good.
Jen the Mighty says:
Agave nectar and molasses add a new depth of flavor to peanut sauce that pairs really well with the chicken satay. These are always good for a crowd and super easy to put together.