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Chicken Satay with Peanut Sauce


This recipe can be made with any nut butter if you don’t want to use peanut butter. You can prepare the skewers in advance and refrigerate. The sauce can be made ahead of time and stored for up to two to three days in the refrigerator. Serve at room temperature. If using wooden skewers be sure to soak them in water to prevent burning on the grill.


1. Preheat the oven to 350 degrees Fahrenheit. Skewer chicken and place on baking sheet.
2. Slice chicken into one-inch strips. Set aside.
3. Combine peanut butter, honey, soy sauce, sriracha, vinegars, salt and pepper. Mix well.
4. Pour half of the mixture over chicken and marinate for 30 minutes at room temperature. Reserve remaining mixture to use as dipping sauce.
5. Cook for 20-25 minutes, or until thoroughly cooked.
6. Serve as an appetizer or main course with rice or salad. Great for a weekday dinner or a Sunday night get-together. Use remaining sauce for dipping. Garnish with green onions.