Description
This easy chicken satay will transport you to the bustling streets of Southeast Asia – tender and juicy marinated chicken skewered and grilled, and dipped in a sweet, savory and spicy peanut sauce make for a delicious appetizer or main dish. You’ll want to eat it over and over again! Gluten-free and dairy-free too.
Ingredients
- 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
- 1 tablespoon minced garlic
- 1 tablespoon brown sugar
- 3 tablespoons gluten-free soy sauce (tamari sauce)
- 1 tablespoon Sriracha sauce
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/3 teaspoon ground turmeric
- 1/3 teaspoon ground black pepper
- 1/2 cup chicken broth
- 5 tablespoons peanut butter (chunky or creamy)
- 2 tablespoons gluten-free soy sauce (tamari sauce)
- 1 tablespoon Sriracha
- 1 tablespoon fresh lime juice
- 1/2 teaspoon brown sugar
Instructions
- Prepare Chicken Marinade: In a large bowl, combine the gluten-free soy sauce, minced garlic, lime juice, Sriracha, salt, black pepper, turmeric, and brown sugar. Mix well until the sugar dissolves and the marinade is smooth.
- Marinate Chicken: Add the chicken pieces to the marinade, turning them to coat evenly. Cover and let marinate for 30 minutes at room temperature, or up to several hours (overnight in the fridge for best flavor).
- Thread Chicken on Skewers: Thread the marinated chicken pieces onto wooden skewers or metal skewers, spacing them slightly apart for even cooking.
- Cook Chicken Skewers: Cook the chicken satay skewers on a preheated grill or in a skillet over medium heat for about 5–6 minutes per side, until the chicken is cooked through and lightly charred.
- Prepare Peanut Sauce: To make the peanut sauce, place chicken broth, peanut butter, soy sauce, Sriracha, lime juice, and brown sugar in a blender. Blend until smooth. For a chunky texture, pulse briefly or stir by hand instead of blending fully. (Adjust the sauce consistency by adding more broth if too thick or more peanut butter if too thin.)
- Serve and Enjoy: Serve the chicken satay hot with peanut sauce on the side, along with lime wedges and fresh cilantro for garnish.
Notes
Chicken: I used skinless, boneless chicken breasts, but you can also use skinless boneless chicken thighs is you prefer juicier meat.
Garlic: Using fresh garlic in the marinade adds a big boost of flavor to the chicken, so I highly recommend adding it in.
Sugar: I used light brown sugar, but you can also use cane sugar, dark brown sugar, or coconut sugar if you prefer.
Soy Sauce: I used gluten-free soy sauce (tamari sauce) to keep this recipe gluten-free. If you are allergic to soy, you can use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular soy sauce instead.
Sriracha Sauce: If you don’t have access to Sriracha sauce, you can also use other types of chili sauce instead.
Lime Juice: Freshly squeezed lime juice will add a nice dose of acidity and tanginess.
Spices: I used a mix of ground turmeric and ground black pepper to add extra flavor to the chicken marinade. However, you may also use other seasonings (such as garlic powder, onion powder, etc).
Chicken Broth: You can use either chicken broth or chicken stock.
Peanut Butter: You can either use chunky peanut butter or creamy peanut butter (depending on whether you like more texture of not).
- Prep Time: 5 mins
- Marinating Time: 30 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian
