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Thai Chicken Satay

Grilled marinated chicken skewers served with a creamy peanut dipping sauce.
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Servings: 8 servings

Ingredients

  • 2 pounds chicken tenderloins
  • 1/2 cup peanut butter creamy
  • 3/4 cup coconut milk
  • 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 lime lime zest and juice of
  • 1/4 tsp salt
  • cilantro for garnish, optional
  • 1/2 cup peanut butter chunky or creamy, for dipping sauce
  • 3 tbsp hoisin sauce for dipping sauce
  • 1 tsp sriracha for dipping sauce
  • 1 tbsp lime juice for dipping sauce
  • 2-3 tbsp water to thin dipping sauce as needed

Instructions

  • Place the chicken tenderloins into a large zip-top bag or container.
  • In a mixing bowl, whisk together 1/2 cup creamy peanut butter, coconut milk, brown sugar, soy sauce, the zest and juice of 1 lime, and 1/4 teaspoon salt until smooth.
  • Pour the marinade into the bag with the chicken, seal, and refrigerate for 2–4 hours (or up to the 2 hours indicated in prep time).
  • Soak wooden skewers in water for at least 10 minutes to prevent burning, then thread the marinated chicken onto the skewers.
  • Preheat a grill or grill pan to medium heat.
  • Grill the skewered chicken 3–4 minutes per side, turning once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  • For the dipping sauce, place 1/2 cup peanut butter in a small microwave-safe bowl and heat 10–15 seconds to soften, or warm gently in a small saucepan.
  • Stir in 3 tablespoons hoisin sauce, 1 teaspoon sriracha, 1 tablespoon lime juice and 1 tablespoon water. Add more water, up to 2–3 tablespoons total, to reach desired consistency.
  • Serve the grilled chicken skewers garnished with chopped cilantro, with the peanut dipping sauce on the side.

Equipment

  • Mixing Bowl
  • zip-top bag or container
  • Wooden Skewers
  • Grill or Grill Pan
  • Small Bowl
  • microwave or small saucepan

Notes

  • Marinate the chicken at least 2 hours for best flavor.
  • Soak skewers to prevent charring on the grill.
  • Cook chicken until internal temperature reaches 165°F.
  • Adjust sriracha to taste for heat.
  • Use chunky or creamy peanut butter for the sauce based on texture preference.