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Chicken Satay with Spicy Peanut Dipping Sauce

A delightful dish featuring tender grilled chicken skewers paired with a creamy, spicy peanut sauce, perfect for family gatherings and dinner parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Indonesian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Satay
  • 2 lbs Chicken breasts, cut into strips
  • 3 tablespoons Soy sauce
  • 1 cup Coconut milk
  • 2 stalks Lemongrass, finely chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Ginger, grated
For the Spicy Peanut Dipping Sauce
  • 1 cup Peanut butter
  • 3 tablespoons Brown sugar
  • 2 tablespoons Lime juice
  • 1 teaspoon Chili flakes
  • to taste Warm water (to thin the sauce, if necessary)
For Skewers
  • Bamboo or metal skewers (soaked if using bamboo)

Method
 

Marinate the Chicken
  1. In a mixing bowl, combine soy sauce, coconut milk, lemongrass, garlic, and ginger. Whisk until well mixed.
  2. Add the chicken strips to this marinade, cover, and let it marinate for at least 30 minutes (or overnight for more flavor).
Prepare the Peanut Sauce
  1. In another bowl, combine peanut butter, brown sugar, lime juice, and chili flakes. Mix well.
  2. Add warm water gradually until you reach the desired consistency for dipping.
Skewer the Chicken
  1. Thread the marinated chicken strips onto skewers, leaving a small space between each piece.
Grill the Skewers
  1. Preheat your grill or grill pan over medium heat. Once hot, grill the chicken skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
Serve and Enjoy
  1. Serve the grilled chicken with a side of the spicy peanut dipping sauce, and enjoy with your favorite toppings!

Notes

For substitutions, you can use turkey or firm tofu for a vegetarian option. Ensure proper marination for maximum flavor infusion. For storage, keep leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.