Satay Chicken with Peanut Sauce

Tender, juicy Chicken Satay with Peanut Sauce is packed with flavor and so straightforward to make! Bite-size pieces of chicken are marinated in a satisfying peanut ginger sauce, threaded onto skewers and grilled until perfectly tender. Serve with the silky from-scratch peanut sauce for an straightforward, lighter dinner the whole family will keep.

Chicken satay is one of those meals that has SO much flavor without requiring a ton of work. The chicken gets marinated in a simple mixture of peanut butter, soy sauce, fresh ginger, garlic, lime and sesame oil, then grilled until juicy and lightly charred.

This healthier Chicken Satay recipe has become a favorite in our house because it is straightforward to prep ahead of time, high in protein and made without any refined sugar. Serve these skewers over rice, with veggies or a simple salad and do not forget plenty of that silky peanut sauce for dipping!

What goes in

• 1 1/2 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup low sodium soy sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 2 teaspoons sesame oil
• 2 teaspoons honey
• 2 teaspoons grated ginger
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• Salt and pepper, to taste
• Peanut dipping sauce
• Green onions
• Chopped cilantro

How it comes together

1. Make the marinade. Whisk together the soy sauce, peanut butter, rice vinegar, lime juice, sesame oil, honey, fresh ginger, garlic, crushed red pepper and a little salt and pepper until smooth and combined.
2. Marinate the chicken. Cut the chicken into 1-inch pieces and place in a wide bowl or zip-top bag. Reserve a few tablespoons of the marinade, then pour the remaining marinade over the chicken and toss until completely coated. Cover and refrigerate for at least 30 minutes or up to overnight.
3. Make the peanut sauce. While the chicken marinates, whisk together the from-scratch peanut dipping sauce and refrigerate until you're ready to serve.
4. Prepare the skewers. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. Thread about 5 pieces of chicken onto each skewer.
5. Grill the chicken. Preheat your grill or grill pan over a lively burner and lightly oil the grates. Grill the chicken skewers for about 5 to 6 minutes per side, brushing with the reserved marinade as they cook.
6. Serve. Once the chicken reaches an internal temperature of 165°F using a meat thermometer, remove the skewers from the grill. Top with chopped cilantro and green onions and serve with plenty of peanut sauce for dipping or drizzling.

Keep in mind

Prep ahead: Cut the chicken and combine it with the marinade up to 24 hours in advance. Keep covered in the refrigerator until ready to assemble the skewers and cook. Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days. Store the peanut sauce separately. Reheating: Remove the chicken from the skewers and gently reheat in the microwave or in a skillet over medium-a gentle burner until warmed through. Freezing: Let the cooked chicken co