Chicken Satay Skewers With Peanut Sauce
Ready In - 2 Hours 15 MinutesAverage Reviews
Description
Level
Easy
Yield
4 person
Marination Time
120 minutes
Cooking Time
15 minutes
Total Time
2 hours 15 minutes
Ingredients
NEEDED FOR THE CHICKEN:
1. Boneless chicken breast - 454 grams or 1 pound (the chicken must be cut into 1-inch strips)
2. Soy-sauce - 2 ½ tablespoons
3. Lime juice - 2 tablespoons
4. Honey - 1 tablespoon
5. Sriracha sauce - 1 tablespoon
6. Ginger, ground - 2 teaspoons
7. Garlic, minced - 2 cloves
NEEDED FOR THE PEANUT SAUCE:
1. Chicken broth, low sodium - 1 cup
2. Peanut butter, creamy - 5 tablespoons
3. Honey - 1 tablespoon
4. Soy sauce - 1 tablespoon and 2 teaspoons
5. Sriracha sauce - 2 teaspoons
6. Ginger, ground - 1 teaspoon
7. Garlic, minced - 2 cloves
8. Lime juice - 1 tablespoon
9. Cilantro, fresh and chopped - for garnish
10. Roasted peanuts, roasted and chopped - for garnish
11. Lime wedges - for serving
1. Boneless chicken breast - 454 grams or 1 pound (the chicken must be cut into 1-inch strips)
2. Soy-sauce - 2 ½ tablespoons
3. Lime juice - 2 tablespoons
4. Honey - 1 tablespoon
5. Sriracha sauce - 1 tablespoon
6. Ginger, ground - 2 teaspoons
7. Garlic, minced - 2 cloves
NEEDED FOR THE PEANUT SAUCE:
1. Chicken broth, low sodium - 1 cup
2. Peanut butter, creamy - 5 tablespoons
3. Honey - 1 tablespoon
4. Soy sauce - 1 tablespoon and 2 teaspoons
5. Sriracha sauce - 2 teaspoons
6. Ginger, ground - 1 teaspoon
7. Garlic, minced - 2 cloves
8. Lime juice - 1 tablespoon
9. Cilantro, fresh and chopped - for garnish
10. Roasted peanuts, roasted and chopped - for garnish
11. Lime wedges - for serving
Nutrition Facts
CALORIES: 229 kcal
CARBOHYDRATE: 15 g
PROTEIN: 29 g
FAT: 7 g
CHOLESTEROL: 20 mg
SODIUM: 938 mg
CARBOHYDRATE: 15 g
PROTEIN: 29 g
FAT: 7 g
CHOLESTEROL: 20 mg
SODIUM: 938 mg
Directions
TO PREPARE CHICKEN SATAY SKEWERS:
1. First of all, to make the chicken satay skewers, you will need a large mixing bowl. Combine all the following ingredients except chicken, to prepare the marinade. In a bowl, add soy sauce, lime juice, honey, sriracha sauce, ground ginger, and minced garlic. Mix all the constituents nicely so that they are well blended.
2. Now, toss the chicken strips into the marinade and mix to coat the chicken with the marinade properly. Cover the mixing bowl, and for two hours or overnight (it is totally up to your choice), marinate the chicken in the refrigerator.
3. After marinating for two hours, take the bowl out of the refrigerator. Before grilling, for 30 minutes, leave the chicken marinade bowl at room temperature.
4. If you are planning to use wooden skewers, then for 30 minutes prior to grilling, soak them in water. This step is essential because it will eradicate the burning and melting of the skewers over the hot grill.
TO PREPARE PEANUT SAUCE:
1. Since the chicken is kept in the refrigerator for marination. Meanwhile, take a medium saucepan and combine all the ingredients, i.e., chicken broth, peanut butter, honey, soy sauce, sriracha sauce, ginger, and garlic.
2. Bring the saucepan over medium heat and bring the contents to simmer. Stir the sauce often and cook for about six minutes until you obtain a smooth and thick consistency.
3. The last step is to pour in lime juice into the saucepan and set the sauce aside.
TO GRILL:
1. Now, at medium-high heat preheat the outdoor or indoor grill. On the wooden skewers, thread the marinated chicken.
2. Give 2 to 3 minutes per side to grill the chicken to cook through. After grilling the chicken, allow it to rest for 2 to 3 minutes.
3. Sprinkle the chicken satay skewers with peanuts and cilantro and serve it with warm peanut sauce and lime wedges.
1. First of all, to make the chicken satay skewers, you will need a large mixing bowl. Combine all the following ingredients except chicken, to prepare the marinade. In a bowl, add soy sauce, lime juice, honey, sriracha sauce, ground ginger, and minced garlic. Mix all the constituents nicely so that they are well blended.
2. Now, toss the chicken strips into the marinade and mix to coat the chicken with the marinade properly. Cover the mixing bowl, and for two hours or overnight (it is totally up to your choice), marinate the chicken in the refrigerator.
3. After marinating for two hours, take the bowl out of the refrigerator. Before grilling, for 30 minutes, leave the chicken marinade bowl at room temperature.
4. If you are planning to use wooden skewers, then for 30 minutes prior to grilling, soak them in water. This step is essential because it will eradicate the burning and melting of the skewers over the hot grill.
TO PREPARE PEANUT SAUCE:
1. Since the chicken is kept in the refrigerator for marination. Meanwhile, take a medium saucepan and combine all the ingredients, i.e., chicken broth, peanut butter, honey, soy sauce, sriracha sauce, ginger, and garlic.
2. Bring the saucepan over medium heat and bring the contents to simmer. Stir the sauce often and cook for about six minutes until you obtain a smooth and thick consistency.
3. The last step is to pour in lime juice into the saucepan and set the sauce aside.
TO GRILL:
1. Now, at medium-high heat preheat the outdoor or indoor grill. On the wooden skewers, thread the marinated chicken.
2. Give 2 to 3 minutes per side to grill the chicken to cook through. After grilling the chicken, allow it to rest for 2 to 3 minutes.
3. Sprinkle the chicken satay skewers with peanuts and cilantro and serve it with warm peanut sauce and lime wedges.
