Ingredients
- Chicken Thighs, boneless and skinless, cut into 1-inch cubes: 1.5 lbs
- Peanut Butter: 1/2 cup
- Soy Sauce: 1/4 cup
- Honey: 2 tablespoons
- Lime Juice: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Chili Garlic Sauce: 1 teaspoon (optional, for a spicy kick)
Instructions
- Step 1: In a medium bowl, whisk together the peanut butter, soy sauce, honey, lime juice, minced garlic, grated ginger, and chili garlic sauce (if using). This creates the satay marinade.
- Step 2: Add the cubed chicken thighs to the marinade and toss to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for optimal flavor.
- Step 3: While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
- Step 4: Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking.
- Step 5: Preheat a grill to medium heat. Lightly oil the grill grates. Place the chicken skewers on the grill and cook for about 6-8 minutes per side, or until the chicken is cooked through and slightly charred. Ensure the internal temperature reaches 165°F (74°C).
- Step 6: Serve the chicken satay hot, optionally with extra peanut sauce for dipping and a sprinkle of chopped peanuts.
Notes
- Leftover cooked satay can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat cooked satay gently in a pan over low heat with a splash of water to keep it moist, or briefly in the microwave.
- Serve your succulent satay with a side of coconut rice and a refreshing cucumber salad for a complete and delightful meal.
- For an even more intense flavor, use natural peanut butter without added sugar or salt, adjusting the honey and soy sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American