Grilled Chicken Satay with Honey Peanut Sauce

Grilled Chicken Satay with Honey Peanut Sauce

YIELD: Makes 24 appetizer portions or 4-6 main dish servings


For Chicken Satay Skewers:

1 1/2 lbs. - boneless, skinless chicken breast, cut into long strips (about 1 oz. each)

24 - skewers, soaked in water if wooden

For Marinade:

2 T - olive oil

2 T - reduced sodium soy sauce

2 T - honey

1 tsp. - salt

1 tsp. - pepper

For Honey Peanut Sauce:

1/2 cup - crunchy peanut butter

1/3 cup - water

1/2 cup - honey

1/3 cup - soy sauce

1/3 cup - rice wine vinegar

2 cloves - garlic, minced

2 tsp. - sesame oil

2 tsp. - red pepper flakes

2 T - red chili sauce

fresh limes for serving


Mix the olive oil, soy sauce, honey and salt and pepper in a medium bowl. Cut the chicken into strips and toss in the marinade. Refrigerate for at least 30 minutes or up to 2 hours.

Whisk together all the ingredients for the Honey Peanut Sauce and set aside at room temperature to let the flavors meld.

Preheat the grill to medium-high and thread the chicken strips onto the skewers.

Grill the chicken satay skewers for 3-4 minutes per side or until cooked through.

Remove from heat and serve warm or room temp along with Honey Peanut Sauce and fresh limes.


You can cut the chicken and prepare that marinade and sauce up to 2 days ahead for party prep.