Chicken Satay With Dipping Sauce

Savory, smoky, and utterly irresistible, chicken satay is a Southeast Asian street food favorite that’s incredibly easy to recreate at home. With a flavorful marinade and a creamy peanut sauce for dipping, this dish is sure to become a regular in your outdoor entertaining repertoire.

Ingredients

• For the chicken satay:
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
• 1/2 cup plain Greek yogurt
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 20 bamboo skewers, soaked in water for at least 30 minutes
• For the dipping sauce:
• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1/4 cup water
• 2 tablespoons honey
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

In a large bowl, whisk together the yogurt, lime juice, garlic, ginger, honey, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.

Add the chicken strips to the marinade, making sure they are fully coated, and refrigerate for at least 2 hours or overnight.

Preheat a grill or grill pan to medium-high heat.

Thread the marinated chicken strips onto the bamboo skewers, leaving a small space between each piece.

Grill the chicken satay for 5-7 minutes per side, or until they are cooked through and slightly charred.

Transfer the grilled satay to a serving platter.

Meanwhile, prepare the dipping sauce.

In a blender or food processor, combine the peanut butter, soy sauce, water, honey, lime juice, garlic, ginger, and cayenne pepper (if using).

Blend until smooth, then season with salt and pepper to taste.

Serve the grilled chicken satay with the dipping sauce and garnishes of your choice, such as sliced cucumbers, carrots, and fresh herbs.

Notes

For a more authentic satay experience, try using charcoal or wood chips to infuse a smoky flavor into your grilled chicken.

If using wooden skewers, make sure to soak them long enough to prevent them from catching fire on the grill.

If you can’t find smoked paprika, you can substitute it with regular paprika, but you might lose a bit of that smoky depth.

Cayenne pepper adds a nice kick, but feel free to omit it if you’re not a fan of spicy food.

When making the dipping sauce, be patient and blend until it’s super smooth – you want it to be creamy and velvety.

If it’s too thick, add a bit more water.

If it’s too thin, add a bit more peanut butter.

For a more substantial snack or meal, serve the chicken satay with a side of steamed veggies, rice, or a fresh salad.

This recipe makes 6 servings, but it’s easily scalable – just remember to adjust the marinating time accordingly.

Don’t overcrowd your grill or grill pan, as this can lower the temperature and prevent the chicken from cooking evenly.

Grill in batches if necessary, and keep an eye on those satay to ensure they don’t overcook.

Nutrional Value

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 3.5g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 26g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 26g