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CHICKEN SATAY with Peanut Sauce

ktinakelleher
Chicken Satay is always a crowd pleaser and so easy to make for a cocktail party. I have tried using chicken tenders or cubes of chicken, but found that it gets dry, especially if it is not being served right away. By cooking the chicken breasts and slicing them on the diagonal at the last minute, the chicken remains juicy and flavorful.
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Course Appetizer
Cuisine Asian, Thai

Ingredients
  

PEANUT SAUCE

  • 6 Cloves of Garlic
  • ¼ Cup chopped fresh Ginger about 3” piece
  • ½ Cup Tahini Paste
  • 2/3 Cup Peanut Butter smooth or chunky
  • ½ Cup Soy Sauce or Tamari for gluten free
  • ½ Cup Rice Wine Vinegar
  • ¼ Cup Sesame Oil
  • ¼ Cup Honey
  • 1 Fresno or Jalapeno chili seeded
  • ½ tsp freshly ground Black Pepper
  • 1-2 tsp Hot Chili Oil

CHICKEN SATAY

  • 1 Cup Peanut Sauce
  • 2 TBSP Fish Sauce
  • 1/4 Cup Freshly squeezed Lime Juice
  • 1 TBSP Sambal Oleek
  • 6-8 Boneless, skinless Chicken Breast Halves, trimmed of fat and sinew.

Instructions
 

PEANUT SAUCE

  • Place garlic, ginger and chili pepper in the bowl of a food processor fitted with a steel blade. Pulse several times until finely minced, scraping down the sides.
  • Add all remaining ingredients, except chili oil, and process until smooth. Taste for spice and add 1-2 tsp chili oil if you prefer a bit more heat.

CHICKEN SATAY

  • Whisk all ingredients (except chicken) together.
  • Pour sauce over chicken breasts, turning to coat, cover and allow to marinate 30 minutes at room temperature. Alternately, place in the refrigerator and allow to marinate several hours or overnight*.
  • While chicken is marinating, prepare your gas or charcoal grill. (*Remove chicken from the refrigerator at least 30 minutes before grilling.)
  • Grill chicken breasts over medium-high heat for 5-6 minutes, flip and reduce the heat to medium and continue cooking until cooked through, approximately 12-15 minutes total.
  • Remove chicken from grill and cover with foil and allow to rest for at least 15 minutes until you are ready to serve (up to 2 hours).
  • Slice chicken on the diagonal and thread onto 6" wooden skewers.
  • Arrange on a platter and serve with Peanut Sauce on the side.

Notes

KTINA's TIPS
  • The chicken will remain warm for up to 2 hours if covered tightly with foil.
  • When grilling the chicken, do not touch it for 5 minutes, then check for a good char.   It ready to turn when it pulls easily away from the grill grates and is not sticking.  
  • If your chicken breasts are quite large, then 6 is enough, if they are smaller, I suggest using 8.  
  • This chicken is also delicious to serve as a main dish with Thai Peanut Noodles.  
Keyword Chicken, Peanut, Satay