Chicken Satay

Name: Chicken Satay
Total time: 1 h 25 min
Yield: 2 serving(s)
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 grated fresh ginger; ¼ teaspoon chili flakes, or more to taste; ¼ teaspoon molasses; ½ pound boneless chicken, cut into thick (1 inch) strips; ; Peanut Sauce; ¼ cup peanut butter; 3 tablespoons coconut milk; 1 tablespoon agave nectar; 2 teaspoons fresh lime juice; 1 garlic clove, pressed; 1 teaspoon fish sauce; ¼ teaspoon molasses; ; coconut oil for greasing; 8 small wooden skewers, soaked in water for 15 minutes

Paola van der Hulst Website

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Chicken satay bring the wonderful tastes of Southeast Asia to your table. Commonly served in Indonesia, Malaysia and across Thailand, it's an easy dish to master at home. The chicken is marinated in an aromatic mixture of lime juice, fish sauce, soy sauce, garlic and ginger, then quickly grilled on skewers to add charred, smoky flavor. Serve with a creamy coconut-peanut sauce for dipping! It's a perfect appetizer for summer barbeques, or as a flavorful side dish served with pad Thai, curry, or cabbage salad as part of a Southeast Asian-inspired feast.

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Servings: 2

Ready in: 1hr 25min PT1H25M
Prep time: 20min
Cook time: 5min

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 grated fresh ginger
¼ teaspoon chili flakes, or more to taste
¼ teaspoon molasses
½ pound boneless chicken, cut into thick (1 inch) strips
Peanut Sauce
¼ cup peanut butter
3 tablespoons coconut milk
1 tablespoon agave nectar
2 teaspoons fresh lime juice
1 garlic clove, pressed
1 teaspoon fish sauce
¼ teaspoon molasses
coconut oil for greasing
8 small wooden skewers, soaked in water for 15 minutes

Directions

Mix 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 tablespoon agave nectar, soy sauce, 2 minced garlic cloves, ginger, chili flakes, and ¼ teaspoon molasses together in a bowl. Add 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, 1 tablespoon agave nectar, 2 teaspoons lime juice, 1 pressed garlic clove, 1 teaspoon fish sauce, and 1/4 teaspoon molasses together in a bowl until peanut sauce is 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 chicken skewers with 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 and paleo, substitute tamari for the soy sauce. Use natural peanut for optimal clean eating... be sure to read the ingredients on the label to ensure it doesn't have added sugar.

Tagged:

Chicken Happy Hour Game Day Asian Sunday Dinner Peanut Butter Dairy-free Appetizers Lime Juice Make-ahead Meals Cooking For Two Marinated

Reviews

4.5out of 5 Stars

(3 Reviews)

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What others are saying

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.

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.

Angela Kirby says:

Marinade is a definate five star, although I used honey just cuz I didn't have agave. Sauce is a 4 star, however, it gave me great ideas to alter the other peanut sauce recipe I use. My only suggestion is, that since this server is fairly new, if you could add a feature to alter the number of servings. I was making this for a family of 6, and that much math in my head on the fly is a bit of a pain. This dish was a real crowd pleaser though. Marinaded for a few hours and baked at 350 for 30 minutes since I didn't want the hassle of the grill.