Marinated Chicken Satay with Peanut Sauce

5 from 1 vote

Marinated and grilled chicken satay skewers served with a delicious peanut sauce. A great appetizer or meal.

Prep Time1

Cook Time15

Course: Appetizer, dinner

Cuisine: American, Thai

Servings: people

Cost: $20

½ cup plain Greek yogurt (We recommend whole-fat yogurt for the texture and flavor)
2 tablespoons soy sauce (Low sodium)
2 tablespoons freshly squeezed lime juice (About 1 lime)
1 teaspoon fish sauce
1 tablespoon grated ginger
1 teaspoon grated turmeric
2 cloves garlic, minced

Marinate: See notes for detailed prep instructions. Combine ingredients for marinade in a bowl and then toss with chicken strips. Marinate for at least one hour, ideally overnight.
Preheat Grill: Prepare the grill for direct grilling targeting 500 degrees Fahrenheit in the grill chamber. For a gas grill, this will be medium-high heat. Presoak wooden skewers while the grill is warming up (ideally soak for up to an hour).
Skewer and Season Chicken: Remove the chicken from the marinade and place onto skewers. We double up some skewers with two shorter strips. Season the skewered raw chicken strips with salt and pepper.
Grill Chicken: Place the chicken satay skewers on the grill grate over direct heat. Close the lid. Allow to sear for up to 5 minutes. Flip and continue to grill the skewers over direct heat for an additional 5 minutes. Check the internal temperature of the chicken and remove it when the grilled chicken reaches 160 degrees Fahrenheit.
Remove and Serve: Serve warm directly from the skewers with the peanut sauce.

Combine all the ingredients (except the water) in a small bowl. Then add small amounts of water and stir until you achieve your desired texture. Add a few dashes of hot sauce or sriracha for a spicy version.

Skewer Prep:

Cut chicken into thin strips, about 2 to 3 inches in length, before marinating. By cutting the chicken prior to marinating you get more surface area for the marinade to flavor.
Make the marinade in a large bowl and then place the strips of chicken into the chicken satay marinade.
Cover the bowl with plastic wrap, or place in an airtight container, and then marinate in the fridge for your desired time. We recommend at least 1 hour.
Layout a large sheet tray, then skewer the chicken and place on the sheet tray. It makes for easier cleanup. For thinner cuts of chicken we like to weave, or thread, the skewer on the chicken. There will be smaller pieces so feel free to add two pieces to one skewer.