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grilled chicken marinated with a spicy marinade and a peanut dipping sauce
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5 from 1 vote

Chicken Satay with Spicy Peanut Dipping Sauce

A tasty low-calorie marinade filled with flavor from Thai flavors makes delicious grilled chicken. Add in a Spicy Peanut Dipping Sauce and you have a great appetizer or meal. Ready in less than half an hour. 
Course Appetizer, Main Dish
Cuisine Asian, Healthy
Keyword party appetizer
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 357kcal
Author Eileen xo

Ingredients

Chicken Satay Marinade

  • 1 pound boneless chicken breast
  • 2 cloves garlic, chopped
  • ½ large onion, peeled and chopped *second half used in peanut sauce
  • ¼ cup peanut butter
  • 3 Tablespoons Low Sodium Soy Sauce or Tamari (gluten-free)
  • 3 Tablespoons coconut milk
  • 1 Tablespoon Fish Sauce
  • ! Tablespoon Sambal Oelek. chili paste
  • ½ large lime, juiced *second half used in peanut sauce
  • ½ teaspoon grated ginger, skin removed
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper *adjust heat to your preference of spice
  • teaspoon salt
  • stainless steels skewers or wooden skewers *see note
  • 1 large cucumber, sliced thin garnish

Spicy Peanut Dipping Sauce

  • 2 cloves garlic, peeled
  • ½ large onion, peeled and chopped *second half of onion used in the marinade
  • ½ large lime, juiced *second half of the lime used in the marinade
  • ¼ cup peanut butter
  • ¼ cup water
  • 3 Tablespoons low-sodium soy sauce or Tamari (gluten-free)
  • ½ teaspoon coconut sugar
  • ½ teaspoon chipotle chili powder *adjust to your families tolerance of spice

Instructions

Chicken Satay

  • If using wooden skewers, soak them in water for at least 30 minutes so they do not burn during cooking.
  • Cut chicken lengthwise into 1 inch wide strips and about 3 inches long. Set aside until ready to add to satay marinade.  
  • Add into a food processor garlic, onion, peanut butter, lite soy sauce (or tamari), coconut milk, fish sauce, sambal oelek, lime juice, ginger, pepper, cayenne pepper, and salt. Blend until mixed well. Place in either a large zip-lock plastic bag or a large baking dish. Marinade least 30 minutes and up to 24 hours.
  • Preheat grill to 400 degrees, or heat stovetop grill to hot, or turn broiler to high. While grill heats, remove chicken from marinade, shake off excess marinade. Thread chicken onto skewers.  Grill about 4 minutes per side, keep the cover closed.  (2) If broiling, use same instructions except keep chicken on the top rack close to the flame. (3) If using a grill pan, heat pan over high heat, add the chicken sewers and follow instructions for grilling.  Bare in mind grill pans smoke, use oven vent to prevent a lot of smoke. 
  • Once the chicken is cooked through remove from heat and serve with spicy peanut dipping sauce and sliced cucumber. If serving as an entree, chicken is great with lettuce, rice, or cauliflower rice.

Spicy Dipping Sauce

  • Add a food processor garlic, onion, lime juice, peanut butter, water, soy sauce, coconut sugar, and chipotle powder. Blend until well mixed. Serve with chicken satay. Can be made ahead and stored covered for 2 days. 

Notes

  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 2kabobs | Calories: 357kcal | Carbohydrates: 13g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 1519mg | Potassium: 737mg | Fiber: 2g | Sugar: 5g | Vitamin A: 270IU | Vitamin C: 6.6mg | Calcium: 36mg | Iron: 1.6mg