Name: Grilled Chicken Satay with Peanut Sauce Recipe
Prep time: 20 min
Cook time: 8 min
Yield: 4
Ingredients: For Chicken:; ½ cup brown sugar; ¼ cup rice vinegar; ¼ cup lime juice; ¼ cup fish sauce; 2 tbsp Sriracha; 2 tbsp fresh ginger; 1½ lbs skinless boneless chicken breasts; Vegetable Oil; For Peanut Dipping Sauce:; 1 tbsp Vegetable Oil; 1 bunch Scallions; 3 tbsp chunky peanut butter; 3 tbsp hoisin sauce; 1 tbsp Sriracha; ¼ cup lime juice; ½ cup water; To serve:; rice; cucumbers; Thai basil or arugula

grilled chicken satay with peanut sauce recipe

How To Make Grilled Chicken Satay with Peanut Sauce

Backyard party with friends? Substitute regular pork barbeque with the smoky and multi-flavor grilled chicken satay you can dip into peanut sauce.

Preparation: 20 minutes

Cooking: 8 minutes

Total: 28 minutes

Serves:

Ingredients

For the Chicken:

½cupbrown sugar
¼cuprice vinegar,unseasoned
¼cuplime juice
¼cupfish sauce
2tbspsriracha
2tbspfresh ginger,finely chopped peeled
1½lbsskinless boneless chicken breasts,or thighs, cut into 1½-inch wide strips
vegetable oil,for the grill

For the Peanut Dipping Sauce:

1tbspvegetable oil
1bunchscallions,finely chopped, including some of the green part
3tbspchunky peanut butter,preferably all natural and sugar free
3tbsphoisin sauce
1tbspsriracha,or to taste
¼cuplime juice
½cup water

To Serve:

rice,cooked
cucumbers,Sliced
Thai basil or arugula,fresh pungent greens

Instructions

If using bamboo skewers, soak them in warm water for 30 minutes.
In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat.
Cover and marinate for at least 1 hour or up to overnight.

Peanut Dipping Sauce:

In a skillet over medium heat, heat the oil. Add the scallions, and cook, stirring for 30 seconds or so until wilted. Stir in the peanut butter, hoisin sauce, sriracha, lime juice, and ⅓ cup of the water.
Cook, stirring with a whisk, just until the peanut butter melts into the sauce and the sauce is blended. Add more water, one tablespoon at a time, until the sauce is the consistency of heavy cream.
Taste and add additional hoisin, Sriracha, or lime juice to taste. Transfer to a bowl to serve, or cool, transfer to an airtight container and refrigerate for up to a week.
Thread 1 to 2 slices of the marinated chicken onto each skewer. Set them on a baking sheet.
For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes.
With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.
Grill the chicken for about 3 minutes per side or until browned on both sides and the chicken is cooked through. Transfer to a platter and rest for 5 minutes before serving.
Serve as an appetizer with the dipping sauce or with rice or cucumbers and greens for a meal.