Chicken Satay with Peanut Dipping Sauce

Chicken Satay with Peanut Dipping Sauce

Chicken Satay is tender pieces of marinated chicken cooked on skewers that originated in Southeast Asia. For a quick weeknight meal, skip the skewers and this dish will come together in minutes. We love serving this dish as an appetizer. Bring this to the next potluck or BBQ and it will be the hit of the party!

Don’t let the list of ingredients stop you here.  Many of them are repeated in the marinade and the dipping sauce.  Furthermore, the marinade zips up in a blender in seconds!


2 lbs boneless, skinless chicken thighs, cut into strips
3-inch piece of ginger, peeled and cut into coins
3-4 cloves garlic
2 tbsp. brown sugar
¼ cup fish sauce (we used Red Boat Brand, we also like Squid Brand )
1 tbsp. chilli garlic sauce (Sambal Oelek)
Juice of 1 large lime
1 tsp. sesame oil
1 tbsp. vegetable oil
1 tbsp. kosher salt

Dipping Sauce:
2 tbsp. brown sugar
3 tbsp. soy sauce
1-2 tsp. chilli garlic sauce
2 tbsp. rice wine vinegar (apple cider works too)
1 large clove of garlic, finely minced with a microplane)
2 inch piece of ginger (frozen ginger grated with a microplane, or very finely minced fresh)
Juice of 1 lime
⅓  cup natural, chunky peanut butter
Water, as needed


  1.  Place chicken strips in a container or zip-top bag.
  2. Place all marinade ingredients in a blender and blend until smooth. We use our vitamix
  3. Marinate 30 minutes at room temperature, or overnight in the refrigerator or freeze right away, and thaw before grilling or roasting.
  4. Skewer chicken: either on steel skewers, or bamboo skewers soaked in water first. Your goal is to ‘ribbon’ the chicken on the skewers. Alternatively, place on a baking sheet lined with parchment paper
  5. Grill chicken: this chicken was superior grilled over coals of a fire, but will be crazy delicious no matter what you grill on. Set up a charcoal grill, a gas/propane grill and preheat to 425, or roast in a 425 oven.
  6. For grilling: grill directly over the heat, moving and turning the chicken as you need to, to avoid flare-ups. A bit of charring is absolutely delicious!
  7. Grill or roast for 15-20 minutes, then serve immediately with peanut dipping sauce. 

Method for peanut dipping sauce:

  1. Mince garlic and ginger. Use a microplane for a very smooth consistency and more intense flavour from the ginger and garlic if you like. 
  2. Add the remainder of the ingredients and whisk to combine. The mixture may look curdled, whisk 1/2 to 1 Tbsp of water water to bring the sauce together and adjust to a smooth somewhat pourable consistency. Keeps well for 4-5 days.

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