Ingredients
- Chicken breasts (boneless, skinless) – 1.5 lbs, cut into 1-inch cubes
- Peanut butter – 1/2 cup (smooth or crunchy)
- Soy sauce – 1/4 cup (low sodium)
- Honey – 2 tablespoons
- Lime juice – 1 tablespoon
- Garlic – 2 cloves, minced
- Ginger – 1 teaspoon, grated
- Skewers – 12-15 wooden or metal
Instructions
- Step 1: Prepare the marinade: In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, garlic, and ginger until smooth and well combined.
- Step 2: Marinate the chicken: Add the cubed chicken to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Step 3: Thread the chicken: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece.
- Step 4: Cook the satay: Preheat a grill or grill pan over medium heat. Lightly grease the grill grates. Place the chicken satay skewers on the grill and cook for about 3-4 minutes per side, or until the chicken is cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C).
- Step 5: Serve: Remove the chicken satay from the grill and serve immediately. Garnish with chopped peanuts, cilantro, or lime wedges, if desired. Enjoy!
Notes
- Leftover satay can be stored in an airtight container in the fridge for up to 3 days; the sauce will thicken slightly.
- Reheat cooked satay gently in a preheated oven at 300°F (150°C) to prevent it from drying out.
- Serve your succulent satay with a side of coconut rice and a refreshing cucumber salad for a complete and balanced meal.
- For an extra layer of flavor, add a pinch of red pepper flakes to the marinade for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American