Gearing up for the big game is always exciting but this year I wanted to try out a new appetizer that would be sure to please. After a few test runs this one came out to be our favorite. The chicken is salty and full of unique flavor. It is paired with your choice of a sweet peanut sauce or spicy chili sauce, or both if that’s how you like it. These don’t require a ton of prep or dishes which is always a bonus. But be sure to marinate for as long as possible. I recommend at least six hours, but the longer the better.
Chicken Satay Skewers
2lbs. chicken breasts, cut into thin strips
12-15 skewers
Fresh cilantro for garnish
Peanut sauce:
1/3 c. creamy peanut butter
3tbsp. coconut milk
Zest and juice of one lime
Sweet Chili Sauce:
½ c. water
¾ c. honey
¼ c. rice vinegar
1tbsp. + 1 ½ tsp. cornstarch
2-3 cloves garlic, minced
1tsp. red pepper flakes
1tsp. siracha
1tsp. salt
Chicken Marinade
¼ c. soy sauce
¼ c. brown sugar
1tbsp. chili sauce
Zest and juice of one lime
1tbsp. fish sauce
1tsp. dried cilantro
1tsp. coriander
1tbsp. fresh ginger, minced
2-3 cloves fresh garlic, minced
1tsp. turmeric powder
Directions:
- Cut each chicken breast into thin strips and make sure that they aren’t too thick or the chicken won’t cook all the way.
- In a gallon size ziplock bag combine all marinade ingredients. Place the sliced chicken strips into the bag and make sure to squeeze the bag several times to get each piece coated. Store in fridge overnight, up to 24 hours in advance. Also, if using wooden skewers, soak them in water overnight as well.
- For the peanut sauce combine peanut butter, coconut milk, and the lime zest and juice in a blender or food processor. Puree until smooth.
- For the chili sauce combine all ingredients in a medium saucepan and boil for 3-4 minutes until the sauce has thickened. Let cool until ready to serve.
- Remove chicken strips from bag and place them on the skewers.
- On a heated grill place the chicken and cook for 3-4 minutes on each side until the chicken is cooked through. Alternatively, you can cook the skewers in the oven at 400 for 10-12 minutes.
- Serve immediately with dipping sauces.
Recipe Notes
To serve as a meal add a side of rice and sautéed vegetables.
Do not overcook the chicken. It will become very dry. I recommend using a meat thermometer. Remove chicken at 165 degrees.
Water can be substituted for the coconut milk in the peanut sauce.
The chili sauce will stay fresh for about a week in the refrigerator.
