Zesty Peanut Chicken Satay

Potluck season is upon us! This calls for hand-held options to eat while socializing, like this Zesty Peanut Chicken Satay. A satay is an Indonesian dish that uses seasoned, grilled meat on a skewer. Absolutely love this recipe because it is one you can make ahead or marinate overnight if you wish. You can BBQ or grill the Chicken Satay in advance or you can bring them to grill at the party or when guests arrive.

This is also an excellent cottage meal (click here to read my 5 Make-Ahead Cottage Meals). Finally, the peanut sauce is a mouth-watering addition! Peanuts are a perfect way to boost your dietary fibre and magnesium along with the heart-healthy, unsaturated fats.

• Prep time: 15-20 mins
• Cook time: 8 – 12 minutes
• Serves: 5-8

Ingredients:

• 10 boneless, skinless chicken thighs
• 2 tbsp canola oil
• ½ cup low sodium soya sauce
• 4 tbsp brown sugar
• 4 cloves of garlic, minced
• 2 tbsp fresh ginger, grated
• 1 lime, cut into segments and squeezed
• 1 tsp red pepper flakes (more if you desire extra heat)
• Fresh ground pepper

Peanut Sauce

• ½ cup peanut butter (smooth or crunchy)
• 2 tbsp warm water, add more to make thinner
• 2 tbsp low sodium soya sauce
• ½ tbsp rice wine vinegar or ½ a lime, juiced
• 2 tsp maple syrup
• 1 clove of garlic, minced
• ½ tbsp fresh ginger, grated
• Option: To thin sauce, add 1 tbsp water.

Directions for Zesty Peanut Chicken Satay:

1. Firstly, cut chicken into ½” or 1” pieces and place in a large freezer bag.
2. Next, add canola, soya sauce, brown sugar, garlic, ginger, lime and red pepper flakes to the plastic bag with chicken pieces. Seal the bag and move chicken around to allow it to be coated by the marinade.
3. Allow the chicken to marinate for at least 30 minutes or overnight.
4. If using wooden skewers, soak in water for at least 30 minutes before using. This prevents them from burning (at all or very much) on the grill.
5. Thread marinated chicken onto the skewers so they are secure and won’t fall off. I like to fill the skewers about a third or half-full with meat.
6. Grill Zesty Chicken Satay on the BBQ over medium-high heat. Grill satay for about 8 to 11 minutes, turning every few minutes until cooked through and with grill marks. Allow meat to rest for about 10 minutes before serving.
7. Add peanut sauce ingredients together and stir. I often make this ahead and allow it to stay in the fridge until ready to serve. Additionally, you can use leftover sauce for a peanut stir-fry too. Add water if needed to thin the sauce to your preference.
8. Finally, serve Zesty Chicken Satay garnished with green onion or cilantro, chopped peanuts and lime wedges.

In case you missed it, I was on CHCH Morning Live discussing my favourite Potluck meal ideas!

Zesty Peanut Chicken Satay

Yield: 5-8

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

This Zesty Peanut Chicken Satay is mouth-watering and perfect for boosting dietary fibre!

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Ingredients

• 10 boneless, skinless chicken thighs
• 2 tbsp canola oil
• ½ cup low sodium soya sauce
• 4 tbsp brown sugar
• 4 cloves of garlic, minced
• 2 tbsp fresh ginger, grated
• 1 lime, cut into segments and squeezed
• 1 tsp red pepper flakes (more if you desire extra heat)
• Fresh ground pepper
• ½ cup peanut butter (smooth or crunchy)
• 2 tbsp warm water, add more to make thinner
• 2 tbsp low sodium soya sauce
• ½ tbsp rice wine vinegar or ½ a lime, juiced
• 2 tsp maple syrup
• 1 clove of garlic, minced
• ½ tbsp fresh ginger, grated
• Option: To thin sauce, add 1 tbsp water.

Instructions

1. Cut chicken into ½” or 1” pieces and place in a large freezer bag. 
2. Next, add canola, soya sauce, brown sugar, garlic, ginger, lime and red pepper flakes to the plastic bag with chicken pieces. Seal the bag and move chicken around to allow it to be coated by the marinade. 
3. Allow the chicken to marinate for at least 30 minutes or overnight.   
4. If using wooden skewers, soak in water for at least 30 minutes before using. This prevents them from burning (at all or very much) on the grill. 
5. Thread marinated chicken onto the skewers so they are secure and won’t fall off. I like to fill the skewers about a third or half-full with meat. 
6. Grill Zesty Chicken Satay on the BBQ over medium-high heat. Grill satay for about 8 to 11 minutes, turning every few minutes until cooked through and with grill marks. Allow meat to rest for about 10 minutes before serving. 
7. Add peanut sauce ingredients together and stir. I often make this ahead and allow it to stay in the fridge until ready to serve. Can use leftover sauce for a peanut stir-fry too. Add water if needed to thin the sauce to your preference. 
8. Serve Zesty Chicken Satay garnished with green onion or cilantro, chopped peanuts and lime wedges.